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Description
Potato protein 100% vegetable origin.
Properties: Substitute for egg white in cold preparations. Its emulsifying capacity improves texture, stability and mouthfeel. Neutral flavor: allows preparations with more intense flavors.
Instructions for use: To foam: mix cold in a liquid base (fruit or vegetable pulps, smoothies and infusions) and apply agitation, adding air to the mixture. To achieve a uniform and stable assembly, it is advisable to do it with an automatic rod assembly machine. If the liquid contains fat, the foaming effect is lost. To emulsify: disperse the Potatowhip Cold in a liquid base and add the fat part. Apply strong agitation until the correct emulsion is achieved.
Application: Allows you to replace the foaming and emulsifying function of egg white in preparations such as meringues, mousses and emulsions. The higher the dosage, the aerating and emulsifying capacity increases.
Observations: Potatowhip Cold has a neutral color and flavor, which allows the flavor to be intensified in preparations and have purer colors.
Dosage: Between 3-5%.
Preparations: Raw meringues, cold sauces, mousses.
Properties: Substitute for egg white in cold preparations. Its emulsifying capacity improves texture, stability and mouthfeel. Neutral flavor: allows preparations with more intense flavors.
Instructions for use: To foam: mix cold in a liquid base (fruit or vegetable pulps, smoothies and infusions) and apply agitation, adding air to the mixture. To achieve a uniform and stable assembly, it is advisable to do it with an automatic rod assembly machine. If the liquid contains fat, the foaming effect is lost. To emulsify: disperse the Potatowhip Cold in a liquid base and add the fat part. Apply strong agitation until the correct emulsion is achieved.
Application: Allows you to replace the foaming and emulsifying function of egg white in preparations such as meringues, mousses and emulsions. The higher the dosage, the aerating and emulsifying capacity increases.
Observations: Potatowhip Cold has a neutral color and flavor, which allows the flavor to be intensified in preparations and have purer colors.
Dosage: Between 3-5%.
Preparations: Raw meringues, cold sauces, mousses.