Egg White Powder - 137A
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Egg Albumin Powder
Binding agent, coagulant and lathering capacity for use in cake/biscuit making, aerated confectionery (nougat, toffee, marshmallow, caramel)
• Mousses and meringues : 150 g/l of water
• Macaroons and almond petits-fours =75 g per 1l of water
PACKAGING : 1 kg