dry desugared egg white [Roskar]
(dry 91

Recommendation: можно использовать

Application area: It is used as a foaming agent in the production of marshmallows, marshmallows, souffles, nougat, Turkish delight and other whipped masses, as well as in the production of creams. It has optimal whipping ability and foam stability.

Preparation of raw: 1) Protein is diluted with water in a ratio of 1:7 and restored within 1 hour, then used according to the recipe and technological process for the production of the product.
2) 1 part of the protein is put into the whipping machine and 6-7 parts of water are beaten until a stable foam is formed, then the remaining components are added according to the recipe and technological process.
3) To produce creams, dry protein is mixed with water at room temperature in a ratio of (1:10) and left to swell for (5-10 minutes). Then beat the mixture until a fluffy air mass is obtained (3-5 minutes)

Shelf life, storage and transportation conditions: Store in dry, clean and well-ventilated areas at a temperature not exceeding +20 ℃ - not more than 12 months.