Spray-dried egg white can be whipped just like fresh eggs and has the ideal texture for mousses, meringues, cakes and other preparations. Compared to fresh egg white, it has 25% more buoyancy and is 5 times more foam-stable. It can be mixed with all components of recipes in the appropriate proportions and easily whipped until the desired texture is achieved.
Chicken Egg Protein Powder. Ingredient: EGG ALBUMIN. Egg white obtained from fresh chicken egg white by pasteurization and spray drying. Whips very well into snow and is used to create fluffy, airy textures such as sponge cakes, meringues or mousse, both for foamed preparations and from a spray bottle. Dosage: 80-100 g/kg. Mix with the other ingredients. Keep cool, dry, protected from light, tightly closed and out of the reach of children.
Nutritional table (37082)
per 100g / 100ml
Calorific value
1572 kJ / 376 kcal
carbohydrates
4,47 g
of which sugars
4,47 g
protein
80 g
Allergy Advice about the product (contain allergens) (37082) Eggs Traces: Milk
