Ingrédients
Albumin powder (EGG) 97%, lactic acid
Allergènes
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Na bereiding | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 1574 / 378 |
| Total fat | 0 g |
| saturated fat | 0 g |
| Carbohydrates | 4.5 g |
| of which sugars | 4.5 g |
| Proteins | 80 g |
| Salt | 0.01 g |
Préparation
Geen bereiding noodzakelijk
This protein powder is the ideal replacement for raw egg white and is easy to whip into egg white foam. It dissolves easily, does not produce lumps and is very stable. It can tolerate more acid than conventional egg whites. The product is excellent for use in nougat, meringue, marshmallow, mousse, ...
Détails du contact
Cette spécification provient de la base de données de PS in foodservice.
Le fabricant de ce produit est responsable de l'exactitude des données. Clause de non-responsabilité