Egg white powder for reliable whipped egg white
Use this dried egg-white powder for meringues, piping icing, oeufs a la neige, sponge bases and other bakes without handling fresh egg white. It produces stable whipped egg white and avoids the salmonella risk associated with raw eggs.
Mixing instructions
Forty grams of powder correspond to the egg white from ten hen's eggs. First stir 20 g powder into 20 ml water, then add a further 180 ml water and leave the mixture to hydrate overnight in the refrigerator. Reduce the water slightly when a firmer consistency is required. Whip and use the reconstituted egg white as usual.
Dried egg white is useful for airy meringues and can also add lightness to cakes and pastries. Pack size: 500 g.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1450 kJ / 346 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
0.1g
0.1g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
0.1g
0.1g
|
| Protein / Eiweiß | 85g |
| Salt / Salz | 1.8g |
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