All products<br><strong>to foam</strong>

To foam 3 products

All products
to foam

To foam⁽³⁾

Extracted from animals or plants, proteins mainly have the following functions : gelling, emulsifying and binding.

For pastry chefs

ProPure Potatoes Hot

Plant-based protein to replace egg whites

For pastry chefs

ProPure Pea

Plant-based protein to replace egg whites

For pastry chefs

ProPure Potatoes Cold

Plant-based protein to replace egg whites

What about other textures?

Pectins

For gelling

To thicken

To emulsify