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

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

Instructions:

• 28 g/ml of water + 4 g of albumin powder = 32 g of liquid egg white (approximately equivalent to 1 egg)

It should be stored in a cool, dark place at room temperature.

Nutritional values per 100 g of product:

• Energy (kcal): 330
• Protein (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