DRY

Potato protein - 1kg

Reference :: 160212
Unit of sale :: BOX
Pack :: 9 / box

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Description

Ingrédients

Suggestions d'utilisation

Mode of action / Properties

Foaming agent
Water-soluble
Coagulating binding power
The product is heat-stable
Functional in neutral environments

Uses

Meringues, macaron shells, biscuit bases for desserts

Recommended Dosage

2% of total mass for macarons
0.5% to 2% for meringues and other biscuits

To replace 100g of egg white in a 500g total mixture.
For a 2% dosage: replace egg whites with 500g x 2% = 10g and 100g - 10g = 90g of water.

Allergens

Sulphites

Ingredients

Potato Protein Isolate

Method of action / Properties:
 Foaming agent
 Water-soluble
 Coagulating binding power
 The product is heat-stable
 Functional in a neutral environment
Uses:
 Meringues, macaron shells, dessert biscuits
Recommended dosage:
 2% of total weight for macarons
 0.5% to 2% for meringues and other biscuits
To replace 100 g of egg white in a 500 g total mixture.
For a 2% dosage: replace egg whites with 500g x 2% = 10g and 100g – 10g = 90g of water.