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1486003

Ingredients

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Ovasil Meringue Mix

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Pasteurized, powdered egg-albumen made from crystallized egg-white.

To be used in the same way as fresh egg-white, good stability, neutral taste and smell, only short whipping time and good solubility, the meringue stays white during drying.

Method

  • For the production of meringues, coconut  macaroons, light vanilla creams, all kind of egg-white mixtures, cheese cakes and royal icing.

  • Usage ratio: 100 g OVASIL dissolved in 1000 g water and then to be used in the same way as fresh egg-white.

Delivery across
UK & Ireland