Gallia white
Applications : Macaron shells, Génoise, Financier, Meringue, Mousse, etc.
Properties : Foaming, coagulating, stabilizing
Dosage : 2 to 5% of the quantity of liquid whites
The
product in detail
Description
Contains pasteurized and stabilized albumin, specially selected for its high expansion capacity
Blanc Gallia stiffens and holds whites better than fresh whites. It strengthens and standardizes fresh or frozen egg whites and prevents them from graining.
It is also used for its binding, coagulating and foaming properties.
The presence of traces of egg yolk or fat penalizes overrun.
Dosage and application
Dosage: 2 to 5% of the quantity of liquid or frozen spawn used.
- Add Blanc Gallia to your egg whites
- Start beating and follow your usual procedure
Pasta acidity also plays a major role in foam stability (pH optimum 5.5).
Use
Freeze-resistant
Can be used cold
Packaging and storage
Packaging options
- 1kg (item code: 251B)
- 100g (article code: 10045)
Protect from moisture and heat in closed packaging. Protect from light.
Applications
Applications on offer
Macaron shell, Génoise, Financier, Meringue, Mousse, etc.
Do you have any questions about this product?
Louis François tip
The ideal beating temperature is 21°C, so it's best to temper egg albumin before use.
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