Egg White Powder

Directions For Use

Used in combination with fresh or frozen egg whites, it is recommended to add between 2 and 5% BLANC GALLIA related to the quantity of egg whites used. - Pour the required quantity of cold water in the pan - Turn the beater on at slow speed - Sprinkle the required quantity of BLANC GALLIA - Increase the speed little by little. Compact beatened eggs are obtained in about 10’. Ideal beatening temperature is around 21°C. It is thus preferable to bring the egg albumin at room temperature before use. Acidity of the media plays a large part in mousse stability (optimum pH is at 5,5)

Storage Instructions

dry place < 25°c

Certification

hen EGG white pasteurized dried, stabilizer xanthan gum (E415), acidity regulator Citric acid (E330), foaming agent triethyl citrate (E1505)

Dietary and Allergen Info

Contains Eggs (and products thereof)
Suitable for Vegetarians

Always read the label before using the product and never rely solely on the information presented on our website.

While every care has been taken to ensure product information is correct, food products are constantly being reformulated. You should always read the product label and not rely solely on the information provided on the website. Although product information is regularly updated, Albion is unable to accept liability for any incorrect information. This does not affect your statutory rights.