Christmas
In stock
Valrhona
Dulcey Valrhona 250 g
€11.35
Dried Egg White 400g Gallia Top Cake
Paticréa
Reference: 11464 | DLUO : 30/11/2027
Gallia Dried Egg White 400g Top Cake . Just like the pros! The ideal ingredient for making macarons without a mountain of leftover yolks and without having to age your egg whites, these dried egg whites make your life easier! They can also be used for meringues and all preparations requiring egg whites .
€30.50
(€76.25 kilo)
Product information
- Gallia dried egg white 400g
- Also sold in 100g doypacks Gallia white, made from egg whites, selected for their high foaming power, pasteurized and atomized. - Packaging in jars or sleeves.
- Composition: dried egg white, stabilizer E415, foaming agent E1505. - Technological properties/advantages: - Gallia white whips up and holds its shape better than fresh whites. - Added in small quantities, it strengthens fresh or frozen egg whites and prevents them from grainy. - Coagulating binding power. - Foaming power refers to the ability to incorporate air bubbles during beating. The presence of traces of egg yolks or fats hinders the aeration of the dough. - Uses: - Pastry and biscuit making => mousse and meringue (150 g per 1 liter of water) - Pastry and biscuit making => moistening agent for macarons and almond cookies (75 g per 1 liter of water) - Confectionery => 160 g per 1 liter of water - Charcuterie-salaisons => used for foie gras mousses, clarifying jellies and binding meats in pâtés. - Reconstitution / dosage: 32 fresh egg whites x 4 g = 125 g powder + 875 g water When incorporating with fresh or frozen egg whites, it is recommended to use GALLIA WHITE between 2% and 5% of the quantity of egg whites used. - Instructions for use / implementation tips: - Pour the indicated amount of cold water into the basin without adding any water. - Put the combine harvester on low speed. - Sprinkle the dose of dried GALLIA egg white. - Gradually increase the speed. You will obtain white, firm, very compact snow in 10 minutes. The ideal whipping temperature is 21°C, so it is best to temper the egg white before use. The acidity of the batter also plays a significant role in the stability of the mousse (optimum pH 5.5).
- Also sold in 100g doypacks Gallia white, made from egg whites, selected for their high foaming power, pasteurized and atomized. - Packaging in jars or sleeves.
- Composition: dried egg white, stabilizer E415, foaming agent E1505. - Technological properties/advantages: - Gallia white whips up and holds its shape better than fresh whites. - Added in small quantities, it strengthens fresh or frozen egg whites and prevents them from grainy. - Coagulating binding power. - Foaming power refers to the ability to incorporate air bubbles during beating. The presence of traces of egg yolks or fats hinders the aeration of the dough. - Uses: - Pastry and biscuit making => mousse and meringue (150 g per 1 liter of water) - Pastry and biscuit making => moistening agent for macarons and almond cookies (75 g per 1 liter of water) - Confectionery => 160 g per 1 liter of water - Charcuterie-salaisons => used for foie gras mousses, clarifying jellies and binding meats in pâtés. - Reconstitution / dosage: 32 fresh egg whites x 4 g = 125 g powder + 875 g water When incorporating with fresh or frozen egg whites, it is recommended to use GALLIA WHITE between 2% and 5% of the quantity of egg whites used. - Instructions for use / implementation tips: - Pour the indicated amount of cold water into the basin without adding any water. - Put the combine harvester on low speed. - Sprinkle the dose of dried GALLIA egg white. - Gradually increase the speed. You will obtain white, firm, very compact snow in 10 minutes. The ideal whipping temperature is 21°C, so it is best to temper the egg white before use. The acidity of the batter also plays a significant role in the stability of the mousse (optimum pH 5.5).
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