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
-
Frozen:N
Related Products
-
POASilver strength (170 bloom), 400 sheets. Paper-thin gelatin sheets used to give...
-
POAGold strength (200 bloom), 500 sheets. Paper-thin gelatin sheets used to give...
-
POA<p>Xanthan is a thickener produced by the fermentation of beet sugar or glucose syrup...
-
POA<p>Iota is a naturally occurring gelling agent extracted from red seaweed (Chondrus...
-
POA<p>Emul S is a concentrate of soya lecithin of natural and non-GMO origin. We have...
-
POA<p>Sorbium is a stabilizing system dedicated to the optimization of sorbets quality...
-
POA<p>A stabilizing system dedicated to the optimization of ice-creams quality all along...
-
POA<p>Potato protein with several functionalities: foaming, gelling agent and emulsifying....
-
POA<p>Pectin NHX is a gelling agent extracted from citrus fruit peel and then chemically...
