Egg White Powder - 137A
2680
Egg Albumin Powder
Binding agent, coagulant and lathering capacity for use in cake/biscuit making, aerated confectionery (nougat, toffee, marshmallow, caramel)
DOSE:
• Mousses and meringues : 150 g/l of water
• Macaroons and almond petits-fours =75 g per 1l of water
PACKAGING : 1 kg
