Pastry protein powder

Easy to operate, not easy to defoaming, not easy to water, volume increase, dense texture, better taste. Ingredients: granulated sugar, starch, protein powder, lemon powder, food additives (thickener (415), acidity regulator (330))


Product features:

1. effectively inhibit water

2. Prevent the collapse of the batter. After the batter is placed for 1 hour, it can still effectively inhibit its collapse and deformation;

3. The use of pastry protein powder make the whipped egg white more resilient in a variety of harsh environment.

4. Can make moist soft texture cake

5. Frozen cakes can maintain the taste of freshly baked cakes after thawing

Production Scope:

Almond: almond cake, Macaron cake, etc.

Batter: Meringue (all protein products), chiffon cake, Italian meringue and other protein products.

Shelf Life12 months
Package1kg/ bag
Recommended amount of protein 3% -- 8%

Free sample

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