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Propure Potato Protein
Heat-stable
100g
Louis François

0 ratings
Reference: 10275
€ 19.90 tax incl. Prices include taxes - Remove 5.5% outside EU.
Propure Potato Protein - Heat-stable - 100g - Louis François
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UNBEATABLE PRICE:
Copper Cannelé Mould
Copper Cannelé Mould - Professional - Ø 5.5cm
€ 13.50€ 9.95
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Description

Potato protein is a versatile ingredient used to create biscuits, macaron shells, sponge cakes, marshmallows, and mousses. It acts as an abundant emulsifier and can replace egg whites in recipes without adding any specific smell or taste.

Applications:

  • Macarons: Recommended dosage of 2%.
  • Meringues and Biscuits: Recommended dosage of 0.5% to 2%.

  • Composition: potato protein isolate
  • Storage: protected from humidity, heat and light in closed packaging
  • Net weight: 100g
UNBEATABLE PRICE:
Copper Cannelé Mould
Copper Cannelé Mould - Professional - Ø 5.5cm
€ 13.50€ 9.95
Add
Nutritional values

Nutritional analysis per 100 g:
Energy value: 1577 kj / 372 kCal
Carbohydrates: max 0.2 g
Including sugar: max 0.2 g
Fat: 0.1 g
Of which saturated fatty acids: 0 g
Protein: 90.5g
Fiber: 0.2g
Sodium: 1.16g
Allergens: sulphites and sulfur dioxide > max 50 mg/kg

According to EC Regulations No. 1829/2003 and 1830/2003, the product does not consist of and does not contain GMOs, it is not produced from, and does not contain GMO ingredients.

The product has not undergone ionizing treatment, moreover, it is not made from ionized raw materials.

More info

Recipe by Louis François for macaron shells:
48g icing sugar
27g almond powder
18g water
2 to 2.5g potato protein
6g caster sugar

  • Mix the sifted icing sugar and the almond powder.
  • Mix the potato protein in water and homogenize as much as possible.
  • Add the caster sugar and beat at high speed for 5 minutes.
  • Incorporate the dry powders into the mixture. Mix until a ribbon texture is achieved.
  • Pipe 5 g shells.
  • Leave to crust for one hour until the surface is dry to the touch.
  • Bake for 14 minutes at 155°C (100% humidity, ventilation level 2 of 5).
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