Potatowhip Sosa (300G) - Sosa


Register now to see the price

'Properties: Allows you to replace the foaming and emulsifying function of egg white in preparations such as meringues, mousses and emulsions. The higher the dosage, the aerating and emulsifying capacity increases. Neutral flavor: allows preparations with more intense flavors.

How for use: 

- To foam: mix cold in a liquid base (fruit or vegetable pulps, smoothies and infusions) and apply agitation, adding air to the mixture. 

- To achieve a uniform and stable assembly, it is advisable to do it with an automatic rod assembly machine. If the liquid contains fat, the foaming effect is lost. 

- To emulsify: disperse the Potatowhip Cold in a liquid base and add the fat part. Apply strong agitation until the correct emulsion is achieved.

Data sheet

Reference
SOS0604-006
Origin
France
Temperature
Ambient

4 other products in the same category:

Praline Hazelnut 50% (5kg) - Valrhona

Praline Hazelnut 50% (5Kg) - Valrhona

Register now to see the price

favorite
  • Coming soon

Bola De Berlim Blend Creamy (120G) - C20 - Bridor

Register now to see the price

favorite

Cocoa Powder (1kg) - Valrhona

Register now to see the price

favorite

Dark Chocolate Buttons 70% (5Kg) - Patissier

Register now to see the price

favorite