Dry Protein Konfinetta 100 g.

Dry egg protein (albumin) can be used in the same recipes where white cheese is used and foaming is required: in the manufacture of merenga, marshmallows, sweet pastries.

Composition: Protein of chicken food eggs.

Method of application and proportion:

If you want to get a consistency like a liquid protein, then 10 g. Dissolve the protein in 90 ml of water. It turns out about 80 g of liquid egg protein (approximately 2-2.5 chicken eggs).

In order to make less moisture, 10 g. Dissolve the protein in 70 gr. water.

Shelf life: 2 years

Net weight: 100 g.