OvoFree Macaron
Applications : Macaron shells
Properties : Coagulating and thickening
Dosage : 20g/kg of total mass
The
product in detail
Description
OvoFree Macaron is a blend of only plant-based proteins and fibers.
Its foaming and coagulating properties allow liquid egg whites to be partially or completely substituted for making macaron shells.
This solution works equally well with French meringue and Italian meringue.
Dosage and application
20g/kg of mass or 2% of the total mass.
The presence of traces of fat hinders the proliferating.
OvoFree Macaron must be reconstituted with water.
It is recommended to use OvoFree Macaron rehydrated to 10%, i.e. 100g of OvoFree for 900g of water. 1kg of powder mixed with 9kg of water is equivalent to approximately 330 egg whites.
Implementation :
– Place the indicated quantity of cold water in a container.
– Add the dose of OvoFree Macaron.
– Mix with an immersion blender.
– Place the mixture in a mixer.
– Use the mixer at maximum speed to obtain a firm, very dense, white snow in 5 minutes.
Please note, for a perfect result, it is essential to add Louis François citrus fiber at a dosage of 1.5% in the equal parts mixture.
Availability
Kosher
Use
Freeze-resistant
Can be used cold
Packaging and storage
Packaging options
- 1kg (item code: 10320)
- 100g (item code: 10321)
- 15kg (item code: 10319)
Protect from moisture and heat in closed packaging. Protect from light.
Do you have any questions about this product?
Louis François tip
The texture of the mixture will be denser than a conventional mixture, so don't hesitate to add a little more macaron.
Let yourself be inspired
Plant-based french meringue macaron shell
Textures
