Gallia Louis François 1kg Egg White

Made from pasteurized and atomized egg whites , enriched with xanthan gum and a foaming agent, it develops a particularly firm, dense, and stable foam. It whips more easily than fresh egg whites and can also be used to strengthen fresh or frozen egg whites, reducing their tendency to curdle.

What is the purpose of Blanc Gallia in pastry making?

Gallia White is used wherever significant foaming and excellent white stability are desired.

It is particularly recommended for:

• French, Swiss and Italian meringues ;
• macaron shells;
• lightweight foams;
• soufflés;
• Genoese cakes;
• biscuits made with egg whites;
• almond ovens;
• some airy confectionery.

Thanks to its strong foaming power, it allows for more consistent preparations, with a larger volume and better stability after cooking.

Why use Gallia Blanc rather than fresh egg whites?

Fresh egg whites give excellent results, but their quality varies depending on the eggs, their freshness and storage conditions.

Gallia White offers several advantages:

• consistent quality all year round;
• a superior, abundant power;
• a firmer and denser foam;
• improved stability of whipped egg whites;
• a much longer preservation;
• a precise dosage according to needs.

It can also be incorporated into fresh or frozen egg whites at a rate of 2 to 5% to improve their consistency and prevent them from becoming grainy.

Professional uses

Gallia Louis François white wine is widely used in pastry kitchens for:

• macarons;
• meringues;
• desserts;
• fruit mousses;
• ladyfinger biscuits;
• Genoese cakes;
• soufflés;
• aerated confectionery.

The Louis François technical sheet notably offers detailed applications for macaron shells , meringues , mousses and sponge cakes, illustrating its use in professional recipes.

Usage tips

For optimal results:

• pour the required amount of cold water into the tank;
• gradually incorporate the Gallia White;
• start beating at a slow speed and then gradually increase;
• Let it rise until you obtain a white, firm and very dense snow.

The ideal whipping temperature is around 21°C . A slightly acidic pH (around 5.5 ) also improves foam stability.

Rehydration

• Mousses and meringues: 150 g of Gallia white wine for 1 liter of water.
• Macarons and almond pastries: 75g per 1 liter of water.
• Confectionery: 160g per 1 liter of water.

Features

• Pasteurized powdered egg white
• Very strong, abundant power
• whips up more easily than fresh egg whites
• Strengthens fresh or frozen egg whites
• Excellent foam stability
• Ideal for macarons, meringues, sponge cakes and mousses
• Simple rehydration
• Weight: 1 kg
• Brand: Louis François

Composition :
Pasteurized dried chicken egg white, stabilizer: xanthan gum (E415), foaming agent: triethyl citrate (E1505).

Conservation :
Store in its closed packaging, away from moisture and heat. Minimum shelf life: 2 years in its original closed packaging.