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- French (edible) Hi Gel - Free Sample - 500g please contact us.