Pasteurized protein powder, 100 g

The pasteurised Egg white powder from free-range hens is the reliable alternative to fresh egg white – suitable for any recipe that calls for egg white. No waste, no risk of salmonella, no compromises on flavour or consistency. Simply mix 5 g of powder with 25 g of cold water – and you have an egg white ready to use that behaves exactly like fresh. Thanks to pasteurisation, the powder is guaranteed salmonella-free – ideal for recipes with raw egg white such as mousses, tiramisu or Royal icing. Sourced from free-range eggs – environmentally friendly and used with a clear conscience.

No fresh eggs to hand, or do you only need the egg white? The pasteurised Egg white powder comes to the rescue – quickly mixed, versatile and ideal when flexible portioning is required. To replace one fresh egg white, weigh out 5 g of powder and add 25 g of cold water – a ratio of 1 part powder to 5 parts water. Stir smooth with a small Whisk and leave to stand for 15–20 minutes until all lumps have dissolved. Stir briefly once more – and the egg white is ready to use. The mixed Egg white powder can be folded into batters, heated and whisked to stiff peaks. With a hand mixer it whips into a firm, stable meringue – one that is even more stable than that made from fresh egg white. For a particularly stable meringue – such as for Macarons – slowly sprinkle in sugar while whisking. This produces firm, glossy egg white peaks that reliably hold their shape during baking. For Royal icing or piped icing, add icing sugar and beat to a creamy, spreadable consistency – perfect for decorating cookies, cupcakes, muffins, Gingerbread and cakes with elegance and fine detail. Thanks to pasteurisation, no salmonella can enter such applications. For mousses, tiramisu and other desserts containing raw egg white, the pasteurised Egg white powder is the safe choice. In ice cream production it provides a creamy, stable texture, and in sponge batters it delivers the characteristic lightness and airiness.

No waste, no guilty conscience, no risk of salmonella – the pasteurised Egg white powder from free-range hens is the smart choice for anyone who bakes and cooks with egg white regularly. It mixes quickly, can be portioned flexibly and is suitable wherever a recipe calls for fresh egg white. Whether stiff meringue for Macarons and Meringue, light sponge batters, creamy ice cream, safe mousses and tiramisu or intricate Royal icing – this powder consistently delivers the same result as fresh egg white, with one decisive advantage: it is always at hand, has a long shelf life and is guaranteed salmonella-free thanks to pasteurisation. Simply mix, get started – and bake without compromise.