Egg white powder Meringue IGRECA (increased whipping ability)


Canned, gourmet foods, without yeast dough, pasta, fish products, ham and sausages

High gelling capacity:
Special products from fish (crab sticks), ham and sausages

High foaming capacity:
Bakery products, biscuits, pastries, cakes, nougat and confectionery products

To one part powder to add seven to ten parts water (optimum water temperature - 20 ° C) for eight to eleven parts of liquid protein (equivalent to one kilogram of liquid protein powder approx. 250-342 eggs).

For convenience, you can mix the egg whites with other powdered ingredients before restoration.
Does not require pre-soaking.

25 kg net, plastic bags in a carton.

Shelf life:
24 months