Product Info
Egg Albumen has very good gelling properties
Ideal for gelling or binding in the bakery, meat product and fish products.
1 kg of powder is equivalent to 250 shell eggs
To obtain 1kg (1000g) : add 125g of powder to 875g of water.
Any questions or queries regarding Egg Albumen- Italian (edible) - High Gel please contact us.
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