OvoFree Mousse

OvoFree Mousse is a blend of only plant proteins and fibers.

Its foaming and emulsifying properties allow it to partially or completely replace liquid egg whites when making mousse and meringue.

This solution works equally well with French meringue and Italian meringue.

Also allows you to replace the thickening properties of gelatin or creams.

10 to 30g/kg of total mass
1 to 3% of the total mass

OvoFree Mousse must be reconstituted with water.
It is recommended to use OvoFree Mousse rehydrated to 5 to 7%, i.e. 50 to 70g of powder for 930 to 950g of water.
1kg of powder + 9kg of water is equivalent to approximately 470 to 1830 egg whites.

Implementation :

– Place the indicated quantity of cold water in a container.
– Add the dose of OvoFree Mousse.
– 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.
The presence of traces of fat hinders the proliferating.

Kosher