DRY

Ovofree macaroon - 1kg

Reference :: 160214
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 Macaron is a blend solely of vegetable proteins and fibers.

Its foaming and coagulating properties allow it to partially or totally substitute liquid egg whites for making macaron shells.

This solution works equally well for French meringue and Italian meringue.

Allergens

Sulfites

Ingredients

Potato protein isolates, flax fiber, hydrolyzed pea protein

Macaron shells

Dosage:20g/kg of mixture or 2% of the total mixture.
The presence of traces of fat hinders aeration.

OvoFree Macaron must be reconstituted with water.

It is recommended to use OvoFree Macaron rehydrated at 10%, i.e., 100g of OvoFree per 900g of water. 1kg of powder mixed with 9kg of water is equivalent to approximately 330 egg whites.

Instructions:

Place the indicated amount of cold water in a container.
Add the dose of OvoFree Macaron.
Blend with an immersion blender.
Place the mixture in a stand mixer.
Use the maximum speed of the mixer to obtain a firm, very tight white foam in 5 minutes.

Please note, for a perfect result, it is essential to add Louis François citrus fiber at a dosage of 1.5% in the tant pour tant (equal parts).