KOTÁNYI Crystal Albumin approx. 316g

Kotányi’s crystallised egg white is the perfect alternative to fresh egg white, offering you a flavourless and versatile solution in your kitchen. With approx. 316g of this high-quality, crystallised dried egg white, you can create numerous recipes that turn out light and fluffy. Ideal for making meringues or light, airy mousses – with crystallised egg white, you’ll always achieve perfect results. It’s incredibly easy to use: to make meringues, simply mix the specified amount of crystallised egg white with water and whisk it into stiff peaks. The result is a stable, easy-to-work-with mixture that’s ideal for a variety of desserts. In creams, too, the albumin ensures a velvety texture and improves the consistency of your desserts. Particularly worth noting is that it has been tested and certified salmonella-free, giving you peace of mind when cooking and baking. Furthermore, crystal albumin is made from egg white sourced from free-range hens, giving you peace of mind when shopping. Please also note that the product may contain traces of gluten-containing cereals, soya, celery, sesame, milk (lactose) and mustard. Whether you want to make meringue or light and airy mousses, crystallised albumin is the ideal choice for anyone who wants to avoid using fresh eggs. Let your creativity run wild and discover the countless ways this product can be used!