Product description

Egg white crystals are dried in ovens under very mild conditions. This keeps the foaming characteristics at its best. Combined with a lower pH for a strong and stable foam, egg white crystals are the best option for high foam volume and a good foam stability, thus giving long shelf-life to products like foam kisses and nougat. The product is available in three particle sizes: medium (appr. 2 – 8 mm); fine (appr. 1 – 2 mm) and XF (ground crystals, less than 0,25 mm). The product can be produced from eggs coming from cage, cage-free, free range or organic housing systems.
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Specifications

Categories Proteins
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from Netherlands
End-Use Categories Bakery; Confectionary; Desserts / ice cream; Healthy Food & Beverages; Proteins
Certifications GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Vegetarian

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