Potato protein is used in cooking to make biscuits, macaron shells, sponge cakes, marshmallows, mousses, because it has an abundant and emulsifying effect.
It can replace egg white in a recipe and has no particular smell or taste.

Applications:
The recommended dosage is 2% for macaroons and 0.5 to 2% for meringues and other biscuits.

Louis François recipe suggestion for macaron shells:

48 g of Icing Sugar
27 g of almond powder
18 g of water
2 to 2.5 g of Potato Protein
6 g caster sugar

Mix the sifted icing sugar and the almond powder.
Mix the potato protein in water and homogenize as much as possible (a few lumps may remain).
Add the sugar then beat at high speed for 5 minutes.
Incorporate the powders (icing sugar and almond powder) into the mixture

containing Pea Protein. Mix until you obtain a texture of
ribbon.

Poach 5g shells
Leave to crust for one hour (the surface must be dry to the touch).
Cook for 14 minutes at 155°C, humidity 100%, Ventilation level 2 out of 5

Composition: potato protein isolate
Storage: protected from humidity, heat and light in closed packaging
DDM: 5 years from the date of production

More info

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.

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Potato protein100g Louis François

Potato protein
100g

Louis François