ALBUMIN EGG POWDER
Emulsifier, foaming agent and protein stabilizer.
It allows to obtain stable spongy textures whipped or made with siphon, such as mousses, meringues, sponge cakes and other elaborations.
It is a protein with a small percentage of carbohydrates, obtained 100% from fresh chicken egg whites, by pasteurization and spray dried.
It is a gluten-free product and therefore suitable for coeliacs.
Characteristics and applications:
- Usual dosage: 100 gr./kg. of product.
- Available in 400 gr. and 80 gr. packages.