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Description
Pasteurized, powdered egg-albumen made from crystallized egg-white.
To be used in the same way as fresh egg-white, good stability, neutral taste and smell, only short whipping time and good solubility, the meringue stays white during drying.
Ingredients
1l
Water
Method
For the production of meringues, coconut macaroons, light vanilla creams, all kind of egg-white mixtures, cheese cakes and royal icing.
Usage ratio: 100 g OVASIL dissolved in 1000 g water and then to be used in the same way as fresh egg-white.
