Description
Albumina/Albuwhip protein powder works like egg white as a structural agent, effectively giving baked goods airiness.
The foaminess of the product is up to 25% higher than with fresh egg white and it is much safer to use.
Uses: as a building material (foaming agent) in meringues, macarons, marshmallows, soufflés, sugar cakes and mousses.
Instructions for use: add to cold liquid and whisk vigorously.
Ingredients: albumin (egg). May contain small amounts of milk, peanuts, tree nuts, soy, sulphites, sesame seeds, celery and mustard.
Storage instructions: Store in a dry and cool place (at room temperature).
Nutritional value / 100g:
Energy 1445 kJ / 340 kcal
Fat 0 g
of which saturated 0 g
Carbohydrates 0 g
of which sugars 0 g
Protein 85 g
Salt 3.2 g