Highly foamy albumin 200g - Bukowina Shelter

? Highly foamy albumin – what is this product? A product in convenient packaging. Not some doypack that spills out and tips over, but a convenient jar.

Highly foamy albumin is powdered egg white that has been dried and processed to dissolve easily and whip very well. It is a professional ingredient used mainly in confectionery, baking, and gastronomy.

The product label states that it contains mainly egg white. It is a natural product, powdered egg white.

? What exactly is albumin?

Albumin is a natural protein found in egg white. After drying, a powder is created that:

• has a very long shelf life,

• is easy to store,

• retains the whipping properties of fresh egg white.

In practice, it is a dehydrated form of egg white.

? What is it used for?

Highly foamy albumin is particularly valued in confectionery because it creates a very stable foam.

Pastry and desserts

• Sugar marshmallows

• Sponge cakes

• Egg white foam decorations

• Foam stabilization

• Molecular gastronomy

• Light emulsions

⚙️ How to use albumin?

First, dissolve the powder in water to recreate the consistency of fresh protein.

1 part albumin : 7–8 parts water

• 10 g albumin

• 70–80 ml water

After mixing, you should:

1. Leave for 5–10 minutes for the powder to hydrate.

2. Then beat like regular egg whites.

• citric acid

to improve foam stability.

? Product properties

Very high protein content, approximately 82 g of protein per 100 g of product

Excellent foaming properties

• creates thick, stable foam

• maintains structure well

• a small amount is enough for a large volume of foam

Long shelf life

• unlike fresh eggs

• fat: 0 g

? Nutritional values ​​(per 100 g)

• Energy: 1423 kJ / 335 kcal

• Protein: 82 g

• Carbohydrates: 0.10 g

• Sugars: 1.30 g

• Fat: 0 g

• Salt: 0 g

? How to store?

After opening, please:

• Store in a tightly closed container

• Keep in a dry place

• Protect from moisture and odors

Moisture may cause the powder to clump.

✅ Summary: Highly foamy albumin is a professional egg white powder that allows you to easily prepare a stable foam for desserts and baked goods. It is very efficient, has a long shelf life and produces repeatable results in confectionery.