Pea Protein 豌豆蛋白粉 Louis Francois

LOU10266

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

• Delicatessen/hams (foie gras mousse, meat binding, jelly purifications

More products in the same category

weight96G X60EA

weight4.5oz/EA

weight2KG/CASE

weight1KG/EA