Potatowhip Cold

Ingredients of 100% natural origin

• A substitute for egg white in cold preparations
• Its emulsifying properties improve texture, stability, and mouthfeel.
• It has a neutral taste that will not interfere with preparations’ flavor

Related professions : Pastry chef, Restaurateur, Baker

Highlights/Seasonality : Timeless

Potatowhip Cold has a neutral color and flavor. These characteristics enable us to ensure a clear, strong flavor and purer colors in our preparations

It allows to replace the foaming and emulsifying function of the egg white in preparations such as meringues, mousse and emulsions. The higher the dosage, the aerating and emulsifying capacity increases, but an acid and astringent flavor can be appreciated

What is the main technical difference between Potatowhip and Potatowhip Cold ? Potatowhip has coagulating properties, which Potatowhip Cold does not.

Use: Whip into a foam; mix cold into a liquid base (fruit or vegetable pulps, smoothies, and infusions) and stir while adding air to the mixture. To obtain a uniform and stable mixture, it is advisable to use an automatic rod mixer. If the liquid contains fat, the foaming effect is significantly reduced.

Dosage: Between 3 and 5%.

Information

• Net weight (value): 450.00
• Net weight (unit): g
• Legal name: POTATO PROTEIN POWDER
• Storage conditions: Store in a dry place (humidity <60%). Temperature between 15°C and 25°C. Protect from light and odors.
• Item length (value): 10.00
• Item width (value): 10.00
• Height (value): 16.50
• Unit dimension: CM
• Shelf life: 8 months

Composition

Allergens: May contain traces of egg, peanuts, soy, milk, nuts, sesame.

Ingredients: Potato protein.

Directions for use: Lather; mix cold into a liquid base (fruit or vegetable pulp, smoothies, and infusions) and stir, adding air to the mixture. For a uniform and stable mixture, it is advisable to use an automatic stem mixing machine. If the liquid contains fat, the foaming effect is significantly reduced. Dosage: Between 3 and 5%.