Albuwhip

500g

Sosa

Albuwhip stands out for its whipping, emulsifying and coagulating properties.
It makes it very easy to whip mixtures, incorporating a significant amount of air.
Its air-holding capacity can reach up to 60%, ensuring light and airy textures.
It is approximately 25% more effective and up to five times more stable than fresh egg white.
Unlike traditional egg white, it can be used with any type of aqueous liquid (water, juice, fruit purées), allowing flavours to be intensified by replacing the water in the egg white with a flavoured liquid.

Applications:
Albuwhip is ideal for making meringues, macarons, mousses, soufflés, marshmallows, sponge cakes or brioche.
It is mixed cold into a fat-free base, then whipped like a meringue.
The recommended dosage is generally between 80 and 100 g per kilogram of mixture.
Pre-hydration (up to 24 hours) can further improve its whipping performance.
During cooking, Albuwhip begins to coagulate at around 57°C, enabling it to stabilise structures and ensure the preparations hold their shape well. It is therefore perfectly suited to recipes requiring baking or freezing, whilst retaining texture and volume.

• Ingredients: albumin (eggs and egg derivatives)
• Storage: store in a cool, dry place away from direct light in the unopened packaging
• Net weight: 500 g