Ovofree Mousse - 1kg

Reference :: 160196
Unit of sale :: BOX
Pack :: 6 / box

100% plant-based solution and ingredient for egg white substitution

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Description

Ingrédients

Suggestions d'utilisation

OvoFree Mousse Louis François is a blend exclusively of vegetable proteins and fibers.

Its foaming and emulsifying properties allow it to partially or totally substitute liquid egg whites for making mousses and meringues.

This solution works equally well for French and Italian meringues.

It can also replace the foaming properties of gelatin or creams.

Allergens

Sulphites

Ingredients

Potato protein isolate, hydrolyzed pea protein, flax fiber

Dosage:10 to 30g/kg of total mass. 1 to 3% of total mass.

OvoFree Mousse should be reconstituted with water.
It is recommended to use OvoFree Mousse rehydrated to 5 to 7%, i.e. 50 to 70g of powder for 930 to 950g of water.

Instructions for use:

Place the indicated amount of cold water in a container.
Add the dose of OvoFree Mousse.
Blend with an immersion blender.
Place the mixture in a stand mixer.
Use the maximum speed of the stand mixer to obtain a firm, very dense white foam in 5 min.
The presence of traces of fat penalizes the whipping process.