Features
Easy to dose and apply in hundreds of recipes, it is one of the most requested products in our catalogue.
Although it is easily dispersed and hydrated, its capacities can be optimized by incorporating it through mechanical stirring (manual mixer, so that it hydrates better), giving it a rest (for complete hydration of the protein), heating it to 30ºC (86ºF) before whipping (so that it aerates better) and whipping it at medium speed (to generate better and more regular aeration).
Presentation in yellowish powder form, with neutral smell and flavor.
Applications
Creation of meringues, foams, sponge cakes, mousses, marshmallows, macarons, and all recipes involving egg whites.
It allows a good freezing of the preparations.
At a lower dose (40 – 70 gr / Kg), it is a great ingredient for fresh and dry meringue, espumas and airs. At higher ratios (50 – 90 gr / Kg), it gives structure to cakes and enriched doughs (cakes, sponge cakes,…).
Curiosities
Product derived from egg white which, after enzymatic separation of the carbohydrates present in the white, retains the protein. This resulting protein has a high binding power, to which, if we add any liquid (broths, pulp, smoothies, flavored water…), it forms an egg white with any flavor.
The result of this hydrated albumen (our “egg white with flavor”) will have more stability and structure (greater air retention) and better coagulation than the egg white.
Dosage
80 – 100 gr / Kg
