• France
Dried Egg White Powder 蛋白粉 Louis Francois

Dried Egg White Powder 蛋白粉 Louis Francois

LOU251B

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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

Data sheet

Reference
LOU251B
Origin
France
Condition
Ambient

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