KOTÁNYI Patisserie Dried Egg Whites (Kristallalbumin)
For foam materials & cakes
- For meringues
- Pasteurized egg whites
- Partly whippable
Kristallalbumin is the German name for dried egg whites. They give various baked goods the volume you desire. The product is tasteless and replaces fresh egg white. Ideal for meringues or any kind of foamy dishes.
Ideal for baked goods. 40g of dried egg whites with 80 g of water is equivalent to 4 egg whites.
Stiff Meringue: Mix 40g dried egg whites and 80g water. Let rest for about 7 hours, beat, and use as usual.
|Uses:||For Baking, For Sweets and Desserts|
Crystal albumin (crystallized dried chicken protein), pasteurized and dried