Louis François Powdered Egg Whites
This powder is made of spray-dried, pasteurised egg whites.
Egg white powder is widely used in bakery and pastry applications (meringue, soufflé, ice cream).
When a recipe requires egg whites only, this egg white powder will avoid the waste of egg yolks.
Added in small quantities to fresh or frozen egg whites, this powder guarantees optimal results.
For use in Foodstuff
1 egg white : 5gr. powdered egg white + 30gr. Whter
Powdered hen's egg albumin, stabilizer: E415, acidifier E330, expansion agent : E 1505
Selected pasteurized and atomized egg whites.
Sets better than fresh egg whites whipped to stiff peak. Strengthens and prevents fresh or frozen egg whites from breaking up. Ideal for meringues, nougat, etc.
¡šÅ DOSE :
¡šÅ Cake/biscuit making - Mousses/meringues =150 g/Ltr of water
¡šÅ Macaroons and almond petits-fours = 75 g per Ltr of water