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Versawhip 600k 454 g Royal Command
SKU: 150001
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Texturestar
Le terme "Versawhip" fait normalement référence au VersawhipTM 600K, une protéine de soja modifiée qui remplace les blancs d'oeuf et la gélatine dans les émulsions. Il s'agit d'une protéine traitée par voie enzymatique qui peut être hydratée avec de l'eau, et fouettée en une mousse. Utilise moins de produit que la poudre de blanc d'œuf, et crée des mousses plus stables au meilleur goût. Peut être utilisé à chaud ou à froid. Pour des mousses plus uniformes, une plus grande tolérance à la chaleur et à l'acidité et des risques microbiens réduits.
GMO Free
Origin:
États Unis
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Nutrition Facts
Serving Size (g/mL)
Serving Size Consumer Friendly
15g
Amount
% Daily Value*
Ingredients
Proteine de soja a enzyme modifiee. Contient: solfites et soja.
Shipping
Course
- ALTERNATIVE TO EGGS & GELATIN – Versawhip 600K is an alternative to gelatin or egg whites, used as a thickening agent in various recipes. It is basically enzyme-treated modified soy protein that is responsible for creating a great foamy texture.
- ADVANTAGES – This product can be used for both hot and cold whips, with no risk of over whipping involved. When used with ingredients high in acid content, Versawhip produces rich foam. However, if you are dealing with fatty ingredients, this product will not work well.
- MODERNIST KITCHEN ESSENTIAL – This is a modernist addition to your culinary experiments, as it has the ability to create more stable foam than any other ingredients. You need this product in little quantity, as compared to gelatin or eggs. If you do not prefer the taste of eggs in your dessert recipes, this white powder is a must-have item in your kitchen.
- HOW TO USE VERSAWHIP? – You can use a blender for whipping this product. First, hydrate your Versawhip in water. Then, use a blender to make airy foam in no time.
- VEGAN – Versawhip is perfect for vegan diets, as it is used as egg-replacements. You may use this product for making macarons, meringue, and other desserts of your choice.
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