About This Product
Louis Francois Blanc Gallia expands nicely and holds better than beatened fresh egg whites. Added in low quantities to fresh or frozen egg whites, it keeps them from graining. It has coagulation and foaming properties: it is the capacity of holding air bubbles during the beatening process. Traces of yolk or oils and fats weaken expansion possibilities.
It can be whisked up directly with fruit puree to create a flavoured meringue.
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Use: In combination with fresh or frozen egg whites, it is recommended to add between 2 and 5% of BLANC GALLIA related to the quantity of egg whites used.
- Pour the required quantity of cold water in the pan
- Turn the beater on at slow speed
- Sprinkle the required quantity of BLANC GALLIA
- Increase the speed little by little. Compact beatened eggs are obtained in about 10 minutes
Application: Any kind of liquid.
Observations: Ideal beatening temperature is around 21°C. It is thus preferable to bring the egg albumin at room temperature before use. Acidity of the media plays a large part in mousse stability (optimum pH is at 5,5)
Elaborations: Mixtures containing egg whites, macarons, meringue, nougats etc.
Ingredients: Powdered, dry and pasteurized eggs white, Stabilizer: Xanthan Gum (E415), Foaming agent: Triethyl citrate (E1505)
Recommended Dosage:
- Mousse and soft meringue coating: 150g for 1 litre of water
- Macarons and almond biscuits: 75g for 1 litre of water
- Confectionery: 160g for 1 litre of water
Suitable for halal, vegetarians. Kosher certified.
Allergens: Eggs and products thereof
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.
