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Egg white is a fundamental ingredient in pastry and ice cream, particularly used as a upright, thickener, gelatifier and binder. The albumen in powder has all the characteristics of fresh albumen, and is long-term. Pack of 125 gr.
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DOSE OF USE
1 part of albumen, 7 parts of water; since the average weight of a fresh albumen is 40 gr, to obtain a quantity equal to a fresh albumen, it is necessary to mix 5 gr of dry albumen and 35 gr of water.
|Manufacturer||Funcakes - NewCakes BV|