Egg white powder – free range
Chicken egg white powder.
More stable than fresh egg whites. Foaming, binding and coagulating properties.
For 1 Kg: add 125g of powder to 875g of water, then homogenize. The powder can either be reconstituted with water or any other liquid ingredient, or mixed dry with the other ingredients.
Store in a dry, dark place at room temperature (15°C - 20°C) for 24 months in original condition.
1kg jar
