Albuwhip Free Range Eggs is a powdered egg albumen obtained from free-range hens, developed for professional pastry and gastronomy applications requiring strong whipping capacity, stability, and precise texture control. Made from 100% egg albumin, it offers greater volume and more stable aeration than fresh or pasteurised egg whites, ensuring consistent and reliable results.
Its high air-retention capacity allows the creation of mousses, meringues, soufflés, and aerated preparations with long-lasting volume and firm structure. In addition to its whipping properties, it also provides emulsifying and coagulating functions, making it suitable for both cold and cooked applications.
One of its main advantages is the possibility of replacing the water content normally found in egg whites with any water-based liquid, enhancing flavour intensity and recipe versatility.
Use
Perfect for meringues, dry meringues, macarons, mousses, soufflés, sponge cakes, and aerated pastry preparations, Albuwhip Free Range Eggs improves texture, volume, and stability while allowing customised flavour development with fruit purées or flavoured liquid bases.
Disperse cold into a fat-free liquid base using strong agitation. For optimal and stable whipping results, use an electric whisk or planetary mixer. Hydrating the product for 24 hours before whipping further improves aeration and stability.
Suitable for recipes requiring light texture, strong structure, and long-lasting volume.
Technical
Sosa Ref: 55028
Format: Powder
Dosage: 80–100 g/kg
Allergens: Egg
Dietary: Vegetarian
Ingredients: Egg albumen powder from free-range hens
Storage: Store in a cool, dry place away from humidity and direct light.
