EGG ALBUMIN 90g

Egg white powder Foaming stabilizer, ideal for meringue, macaron ...

Origin:
Animal origin, egg whites.

Properties:
Foaming agent.
Stabiliser.
Thickener.

Mode of use:
Add when cold, mix with hand blender and let hydrate for 30 minutes.
To make meringues, hard meringues, sponge cakes, macarons. Also used in mixology.
Enhance the whipping process in textures with volume.
Can be used cold and hot.

Technical note:
Coagulation starts at 62ºC up to 85ºC.
Supports freezing.
Reconstitution 1 kg of egg white:
125 g albumin + 875 g water. Complete hydration after 30 minutes.
1 kg of albumin powder = shell eggs.

Recommended dosage: 50 g to 100 g per L.