Albumin is the egg white. In powdered form, it can completely replace fresh egg white, both in cooking and baking.

Use it for making ice cream, meringue, or even omelettes!

Instructions:

• 28 g/ml of water + 4 g of powdered albumin = 32 g of liquid egg white (approximately the amount from 1 egg)

It can be stored outside the refrigerator, in a cool and dark place.

Nutritional value per 100 g of product:

• energy (kcal): 330
• proteins (g): 82
• carbohydrates (g): <0.1, of which sugars (g): <0.1
• fat (g): <0.1, of which saturated (g): <0.1
• dietary fiber (g): <0.1
• salt (g): 1.75, of which Sodium (g): 0.7