About This Product
Louis Francois Potato Protein is a deodorized powder derived from potato that creates emulsifying and gelling effect. Used as a substitute of egg whites for vegans and those allergic to egg protein, or those simply prefer eggless baking.
This potato protein is:
- a Foaming agent
- Water-soluble
- Capable of binding and gelling abilities
- Heat-stable
- Functional in neutral media
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Use: It works both cold and hot
Observations: White to grey or brown powder. Slight potato taste
Elaborations: Meringues cookies, macaron shells, sheet cakes, sponges
Origin: Potato
Recommended Dosage:
- 2% of the total weight for macaron shells
- 0.5% to 2% of the total weight for meringues and other cookies
- To replace 100g of egg whites in 500g of batter, for a 2% dosage: egg whites are replaced by 500g x 2% = 10g of potato protein and 100g – 10g = 90g of water
Suitable for halal, vegetarians, vegans. Kosher certified.
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.
At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: Feb 14, 2025