About This Product
Louis Francois OvoFree Macaron is a plant-based solution for total or partial replacement of egg whites in your pastry creations. It allows you to make plant-based macaron shells.
This 100% natural product (derived from proteins and fibres), for both foaming and coagulants, is specially designed to guarantee a perfect texture in your macarons, while offering freezing stability.
Beyond their intrinsic qualities (including taste preservation), Ovofree Macaron will enable you to make substantial savings (by limiting the impact of egg white price volatility), and support a reduced carbon footprint.
OvoFree Macaron is:
- a Foaming agent
- a Coagulant agent
- suitable to make shells that resist freezing
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Use: The OvoFree Macaron must be reconstituted with water. The presence of fats decreases foaming. It is recommended to use OvoFree Macaron rehydrated to 10%. 50g of powder is equivalent to approximately 16.5 egg whites.
- Place the indicated quantity of cold water in a container.
- Add the dose of OvoFree Macaron.
- Mix with a hand blender.
- Place the mixture in a stand mixer.
- Use the maximum speed of the stand mixer to obtain white, firm, very tight
foam in 5 minutes.
Observations: Cream coloured powder. Light plant odor, neutral taste.
Elaborations: Meringues
Composition: Potato proteins isolates, flax fiber, hydrolized pea protein
Recommended Dosage:
- 10%: 100g of OvoFree Macaron + 900g of water.
Suitable for halal, kosher, vegetarians, vegans.
Allergens: Sulphur dioxide and sulphites > 10 ppm
Packed in France
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A pioneer in the field of texturising agents, emulsifiers, preservatives and food ingredients, Maison Louis Francois makes and sells a wide range of high-quality products for the catering, pastry, bakery, chocolate, confectionery and ice cream industries worldwide.
With a production site and laboratory in the Paris region, Maison Louis Francois has been perpetuating its passion for over a century, passing on its innovations, creations and 100% French expertise.
