Egg White Powder

Chicken egg white powder.

More stable than fresh egg whites. Foaming, binding and coagulating power.

For 1 Kg: add 125g of powder to 875g of water then homogenize. The powder can be reconstituted with water or any other liquid ingredient; or mixed with the other dry ingredients.

Store the product in a dry place, keep away from light and at room temperature (15°C - 20°C) 24 months in it's original packaging.

Seau de 1kg

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