PCB Creation
INGREDIUM NATUR AIR 400G
Description
Potato protein with several functionalities: foaming, gelling agent and emulsifying. Thanks to its neutral taste, its whiteness and exceptional texturizing power, these proteins are ideal for egg white powder replacement in your pastries and cocktail recipes.
Examples of typical applications: meringue, macaroon, fruit mousse, cocktails, biscuits, etc.
PC0074346
POA
Details
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Frozen:N
Dissolve well in hot water (100°C), then mix. Recommended for meringue application for example. Dissolve well in water at room temperature (20°C), then mix. Recommended for the macaroon application for example.
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