Albumin (egg white powder) HIGH WHIPPING, Eurovo, 20 kg, 0-0009

In stock0-0009

Albumin (egg white powder) HIGH WHIPPING, Eurovo, 20 kg, 0-0009

Albumin (dry egg white) HIGH WHIPPING from Eurovo (20 kg) The product is not ionized and does not contain preservatives. It is used in bakery and confectionery mixtures. Suitable for making various pastries, meringues, cakes, creams and other desserts. The product is hydrated before use. To obtain 1 kg of liquid egg white, mix 1 part powdered egg white (125 g) with 7 parts water (875 g). Mix before use. This albumin provides twice as much aeration as STANDARD albumin. Specific gravity at 4 minutes of whipping: 38 g per 100 ml.

Brend: Eurovo
Shelf life: 2 years.
Compound: egg protein; stabilizer: triethyl citrate (E1505).

Nutritional and energy value
354 kcal/1503 kJ; proteins - 81.2 g, fats - 0.2 g, carbohydrates - 6.7 g (of which sugars - 0.1 g), salt - 3.1 g.
Country of origin
Italy
Storage conditions
Store in a clean, cool and dry place, protected from direct sunlight and strong smells. After opening the packaging, the product should be used as soon as possible (maximum 1 month, subject to careful tightness and ideal storage conditions). Storage temperature: 15 - 25 °C.
allergens
eggs.