The 1kg powdered egg albumin is ideal for confectionery, bakery, and catering industries that require stability, speed, and efficient use of raw materials. It is produced from fresh egg whites that have undergone strictly controlled dehydration and pasteurization, preserving their natural properties.

• Industrial Economy & Concentration: The 10 kg industrial packaging is equivalent to approximately 2,600 fresh egg whites.
• 100% Microbiological Safety: Fully pasteurized product that eliminates the risk of salmonella contamination.
• Excellent Whipping Ability (High Whip): Quickly creates rich and stable meringue with great volume.
• Zero Waste & Time Saving: Eliminates the process of breaking and separating fresh eggs.
• Absolute Moisture Control: Allows precise control of the amount of water in the recipe.
• Long Shelf Life: Can be stored at room temperature for a long time.

Applications / Usage Instructions:

• Meringues & Macarons: Ideal for perfect French, Italian, or Swiss meringue.
• Royal Icing: Creates stable glaze for cookies and cakes.
• Marshmallows, Nougat & Mandolata: Used as a gelling and expanding agent.
• Enhancement of Doughs & Gluten-Free Products: Improves structure and volume.

Reconstitution Ratio: To replace 1 fresh egg white, dissolve ~3.8g powdered albumin in ~31g warm water.

Storage: In a shady and cool place.