Concentrated protein from potatoes with emulsifying, foaming and thickening properties. It is used as an egg substitute in traditional recipes where the egg is used as an emulsifier and foaming agent, such as in meringues or whipped cream. Mix cold with the base liquid, stirring vigorously. Leave in the fridge for a few minutes (ideally 24 hours) and beat with a whisk.
Additional information about the product
Designation
POTATO WHIP PROTEIN, potato protein for volume, 350g, TOUFOOD
Foaming agent in powder form. Potato protein. Dosage: 80-100g / kg. Product intended for use as food. Instructions for use: Mix cold with the base liquid, stirring vigorously. Leave to rest in the refrigerator for a few minutes (ideally 24 hours) and beat with a stirrer. Store in a cool, dry place.
Allergy Advice about the product (contain allergens) (41044) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
