Egg Albumin Powder 1kg

Egg albumin powder is an ideal solution for the pastry industry, as well as for laboratories and bakeries that require stability and cost control. It is produced from fresh egg whites that undergo pasteurization and dehydration, preserving their natural properties.

• High Concentration & Economy: One package is equivalent to approximately 1,300 fresh egg whites.
• Microbiological Safety: Complete pasteurization that eliminates the risk of salmonella.
• Whipping Ability: Creates stable and rich meringue with excellent volume.
• Zero Waste: Eliminates breaking of fresh eggs.
• Shelf Life: Can be stored at room temperature.

Applications:

• Meringues and macarons.
• Decorating glaze.
• Used in confectionery products and sweets.
• Enhancement of breads and gluten-free products.

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

Storage: In a shaded and cool place.