Albumine, Dry Parmovo egg white (Italy)
- Customer pickup,
- In detail
- Country of manufactureItaly
- Food energy1373 kJ / 100 g
The dry egg white – improved a high vzbivayemost!
Description of a product: The dry egg white pasteurized, raspylitelny drying, which is not containing sugar.
Technology of application: 100 g of powder of the egg white dissolved in 700 g of water correspond to 800 g of fresh egg white! (about 25 eggs)
In some applications about 900 g of water on 100 g of dry egg white can be used.
It is recommended to give before the use to solution a little to be defended that all water was absorbed.
Functional properties: Properties of this product consists in the good jellifying and water connecting abilities, and also the exclusive raised vzbivayemost and good stability of foam.
And also advantage of a product before a liquid form consists in more favorable conditions for storage, ways of the address and a period of storage.
Application: Is suitable for the confectionery, bakery industries.
Organoleptic properties: Smell/taste neutral fresh or characteristic of the pasteurized dry egg white, without foreign smell and taste
Appearance: tonkoizmelchenny powder without lumps.