Ideal for food use!
This product is a particular type of egg white with a very delicate industrial system that preserves the natural physical and chemical characteristic of whites. Thus, with simple rehydration, you get a very versatile traditional albumen and absolutely identical to the fresh one. The egg white powder is very good especially for the preparation of meringues , chibouste, Spain or as (at 3%) to make the meringue more stable.
After rehydration (1 part of egg white, 7 parts water *), you use for the preparation of cakes or any other preparation where you want to increase the protein content.
* Whereas the average weight of a fresh egg white is 45 days , it takes 5 g of dry white and 35 g of water .
500 g of egg white Upright
|Average nutritional values per 100 g of product:|
|Energy Value (Kcal):||316|
Ingredients. Egg white powder.