Egg White powder

5,50 €


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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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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.

Features In powder
Quantity 1 piece
Weight 125 gr
Manufacturer Funcakes - NewCakes BV