Boost whipped stability in your creations with our range of whipping agents.
For optimal use, mix the product with a liquid and use it as a plant-based alternative to albumen. Can be used hot or cold. This texturizing agent gives preparations an aerated, foamy texture, but it can also emulsify and coagulate them. You can use this product to make sponge cakes, macarons, marshmallows, mousses, biscuits and more. We recommend adding 1-4% of your mixture’s weight to emulsify or aerate it, or up to 8% to coagulate.
Recommended keep at 15-25 C, in a dry place out of light, in original packaging until use and closed.
Production process: The whipping agents in our range have been designed using specific processes to suit the way they are extracted.
Recommended use: Perfect for making meringues, macarons, mousses, soufflés, brioches, cakes and more.
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