Albumin, crystallized

Albumin, crystallized

Crystallized egg white

PET jar 400 ccm


Crystallised albumin is made of dried egg whites. It produces firm foam which helps to produce a requisite texture and volume in baking goods.

Denomination:

For all kinds of sweet dishes and baking goods, particularly puff pastry rolls filled with creamy foam. To prepare firm and cut-stable foam equivalent to 10 egg whites, dissolve 100g of crystallised albumin in 200g water. To create a creamy foam mass equivalent to 25 egg whites, use 100g of crystallised albumin in 650g water. Allow the mixture to rest for about 7 hours (ideally overnight).

Ingredients

Average nutritional value per 100g

Energy kJ
Energy kcal
Protein g
Total carbohydrates g
Sugar g
Total fats g
1456
347
77
8,1
8,1
0,1