Dried egg white Gallia - 1kg

Reference :: 001418
Unit of sale :: BOX
Pack :: 9 / box

Stabilized hen egg white

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Description

Ingrédients

Suggestions d'utilisation

Gallia egg white whips up better and holds its shape longer than fresh egg whites.

Added in small quantities, it strengthens fresh or frozen egg whites and prevents them from separating. Coagulating and foaming binding power.

When incorporating with fresh or frozen egg whites, it is recommended to use BLANC GALLIA between 2% and 5%.

The ideal whipping temperature is 21°C, so it is preferable to bring the egg albumin to room temperature before use. The acidity of the batters also plays a major role in the stability of foams (optimum pH 5.5).

Allergens

Eggs

Ingredients

Dried pasteurised chickeneggwhite, stabiliser: xanthan gum (E415), foaming agent: triethyl citrate (E1505)

Macaron shell, Sponge cake, Financier, Meringue, Mousse, etc.

Dosage:2 to 5% relative to the quantity of liquid or frozen egg whites used.

• Add Blanc Gallia to your egg whites
• Begin whipping and follow your usual process

Added in small quantities, it strengthens fresh or frozen egg whites and prevents them from curdling. Coagulating and foaming binding power.

The ideal whipping temperatureis 21°C, so it is preferable to temper the egg albumin before use. The acidity of the batters also plays a significant role in the stability of foams (optimum pH 5.5).