About Blanc Gallia

Louis Francois Blanc Gallia is a professional-grade powdered egg white, spray-dried and pasteurized for maximum foaming and stabilizing performance. Made from carefully selected egg whites, it is enhanced with xanthan gum (E415) for structure and triethyl citrate (E1505) for improved foaming.

Blanc Gallia is designed for chefs and artisans who require superior volume, consistency, and stability in their whipped egg white preparations. It expands better and holds longer than standard liquid or powdered egg whites, especially in applications like meringues, macarons, mousses, and sugar confectionery. It also performs more consistently than other similar products on the market, particularly in demanding or high-volume environments.

Use:

Incorporation (Rehydration Method):

1. Pour the required amount of cold water into a mixing bowl.

2. Turn the mixer on low speed and sprinkle in the Blanc Gallia powder evenly.

3. Gradually increase the speed to medium-high.

4. Whipping takes about 10 minutes for full volume.

5. For best results, ensure the preparation is at room temperature (~21°C) before whipping.

Key Tips:

• Oil, fat, or yolk traces will reduce expansion.

• Media pH plays a significant role; optimal foam stability is around pH 5.5.

• Can also be added to fresh or frozen egg whites (2–5%) to improve volume and prevent graining.

Application:

• Macarons & Almond Biscuits: Ensures uniform meringue base with improved shell formation

• Soft Meringues & Mousses: Stable foam structure with clean, airy texture

• Confectionery & Sugar Work: Reliable for aerated candies, nougats, and marshmallows

• Glazes or Finishing Foams: Smooth, glossy coatings with lasting volume

• Vegan-Sensitive Alternatives: Allows for more precise control in mixed egg-based systems

Recommended Dosage:

Observations:

• White, fine powder

• Neutral flavour and odour

• Fast hydration and whipping

• Superior expansion vs. standard powdered egg whites

• Stable foam ideal for delicate or long-hold applications

• Pasteurized for food safety

Elaborations:

• French-style macarons with consistent feet and smooth tops

• Citrus mousse with airy yet stable structure

• Italian nougat with elastic foam and strong hold

• Soft, glossy meringue topping for tarts or plated desserts

• Base for soufflés or stabilized whipped batters

Differences from Similar Products:

• Compared to supermarket or lower-grade powdered egg whites, Blanc Gallia offers faster foam development, cleaner flavour, and greater volume retention.

• More resistant to graining and deflation, especially when mixed with fresh or frozen whites.

• Works better in patisserie and confectionery applications where temperature, timing, and structure matter.

Origin:

Pasteurized, spray-dried egg white, stabilized with xanthan gum (E415) and triethyl citrate (E1505).

Maison Louis Francois: A Legacy of Culinary Innovation

For over 100 years, Maison Louis Francois has provided chefs, pastry professionals, and food scientists with ingredients that elevate precision and performance. Blanc Gallia represents this tradition—a refined egg white powder for modern patisserie, confectionery, and culinary creations that demand reliability and finesse.