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Albumin powder Sosa Albuwhip 500 g
025.16631
8414933038016
The ovoneve is a white egg powder with a high power of development. It is elaborated by lyophilization and extraction of the non-rising parts of the whites.
The result is a very practical product that rises 25% in addition to a fresh egg white and is 5 times more stable.
The result is a very practical product that rises 25% in addition to a fresh egg white and is 5 times more stable.
More info
Use: Ovonève is a 100% natural product, better than fresh egg whites and 100% hygienic. The product is dosed perfectly and the service life is very long.
The assembly of any conventional elaboration is achieved without problem.
It is recommended in mounted cakes (charlottes, bavarois). There is no risk of breaking the development of the foam or meringue.
Another very interesting option is the assembly of liquids such as fruit pulp or concentrated pulp.
Implementation: Mix cold.For a perfect stability of your meringues, fruit mousse ... and all your desserts based egg whites mounted.
Ovonève is a 100% natural product.
It's also the secret of perfect macaroons!
Tips: 25 g of powder / 100 g of water or 1 teaspoon in your classic whites
Even better under 24 hours
Information: pot 500 GR
Dosage:
100 gr / liter water or pulp
25 gr / kg of concentrated pulp
Suggestions:
MERINGUE FRUIT CROWN:
Concentrated fruit pulp 220 gr
Sugar 200 gr
Ovonève 25 gr
Ice sugar 150 gr
Dextrose Sosa 80 gr
Rack up the fruit pulp, Ovoneve and sugar. Integrate the other ingredients. Cook this meringue at 80-90 ° C until crisp.
Suggestions:
CLASSIC MACARON:
Sugar 50 gr
Ovonève 20 gr
Water 180 gr
Ice sugar 450 gr
Almond flour 250 gr
Ride the snow firmly, sugar, Ovoneve and water. Using a spatula, gently add the almond flour and icing sugar to obtain a shiny and firm paste. Dress on silicone sheets and let stand until the surface of the macaroon dries. At this time, cook at 160 ° C.
Suggestions:
FALSE EGG POCKET:
The use of albumin as a coagulating agent.
500g of chicken broth
40g of powdered albumin
22g of cold Gelcrem
22g of egg yolk fraid
Mix the ingredients except the egg yolk with the mixer until you get a thick mixture. Cut the square film paper and put on top of a cup then form a small pocket. Add the mixture to the middle (the egg white) and add the yolk in it. Close the film paper and form a small bag. Cook in a bain-marie or steam at 70 ° C until it is well curdled but with runny yellow.
Coagulant agent
The assembly of any conventional elaboration is achieved without problem.
It is recommended in mounted cakes (charlottes, bavarois). There is no risk of breaking the development of the foam or meringue.
Another very interesting option is the assembly of liquids such as fruit pulp or concentrated pulp.
Implementation: Mix cold.For a perfect stability of your meringues, fruit mousse ... and all your desserts based egg whites mounted.
Ovonève is a 100% natural product.
It's also the secret of perfect macaroons!
Tips: 25 g of powder / 100 g of water or 1 teaspoon in your classic whites
Even better under 24 hours
Information: pot 500 GR
Dosage:
100 gr / liter water or pulp
25 gr / kg of concentrated pulp
Suggestions:
MERINGUE FRUIT CROWN:
Concentrated fruit pulp 220 gr
Sugar 200 gr
Ovonève 25 gr
Ice sugar 150 gr
Dextrose Sosa 80 gr
Rack up the fruit pulp, Ovoneve and sugar. Integrate the other ingredients. Cook this meringue at 80-90 ° C until crisp.
Suggestions:
CLASSIC MACARON:
Sugar 50 gr
Ovonève 20 gr
Water 180 gr
Ice sugar 450 gr
Almond flour 250 gr
Ride the snow firmly, sugar, Ovoneve and water. Using a spatula, gently add the almond flour and icing sugar to obtain a shiny and firm paste. Dress on silicone sheets and let stand until the surface of the macaroon dries. At this time, cook at 160 ° C.
Suggestions:
FALSE EGG POCKET:
The use of albumin as a coagulating agent.
500g of chicken broth
40g of powdered albumin
22g of cold Gelcrem
22g of egg yolk fraid
Mix the ingredients except the egg yolk with the mixer until you get a thick mixture. Cut the square film paper and put on top of a cup then form a small pocket. Add the mixture to the middle (the egg white) and add the yolk in it. Close the film paper and form a small bag. Cook in a bain-marie or steam at 70 ° C until it is well curdled but with runny yellow.
Coagulant agent
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Délais de livraison
| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
|
Pick-up at Labo&Gato Bordeaux - 61 cours Pasteur - 33000 Bordeaux | Gratuit ! |
