Natural Whip
Vegan alternative to fibre-based egg white and pea protein.
6518
Article number
250 g
Content
8 x ø10cm
Packaging
4-80gr/l
Melting point: 3-21°C
Instructions for use
- 40 - 80 g/l, process at 3-21°C. Store between 3 and 21°C. Cold soluble and processable. Must be whipped (best mechanically). Freezeproof.
Storage advice
- Store at room temperature in closed packaging.
Processing
- Must be whipped up (best done mechanically)
- Cold-soluble and workable
Usage
- Vegan substitute for egg white
- Substitute for aquafaba, e.g. in cocktails
Advantages
- Alcohol- and acid-resistant
- Sugar-free
- Vegan alternative to egg white
- More stable than aquafaba
- Little impact on flavour
- Ideal for bar use
Packaging
The answer to all those who are looking for better and new textures in the contemporary gastronomy and patisserie. "Inspired by New Tex"
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