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.
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).
Average nutritional value per 100g
Total carbohydrates g
Total fats g