Zutaten
Albumin powder (EGG) 97%, lactic acid
Allergene
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 |
Zubereitung
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, ...
Kontaktdetails
Diese Spezifikation stammt aus der Datenbank von PS in foodservice.
Für die Richtigkeit der Angaben ist der Hersteller dieses Produktes verantwortlich. Haftungsausschluss