OvoNonOvo Egg White Substitute
Luca Montersino
Altro
It replaces egg whites in sweet and savory preparations. It is used in vegan recipes, for intolerances to egg protein, and as a protein reinforcement in egg-based preparations, making the whipping much more stable.
It is a plant-based product without ingredients of animal origin or products of synthesis, and consists of vegetable proteins and potato starches. It has a great mounting, thickening and stabilizing capacity and effectively replaces egg whites in all sweet or savory culinary preparations.
Weight: 18 gr
INGREDIENTS:
70% potato protein, potato starch, pea protein, stabilizer (xanthan gum), acidity regulator (potassium carbonates). It does not contain preservatives or flavoring.
NUTRITION FACTS:
Average nutritional value per 100 g
Energy 1423 kJ /340 kcal
Fat 0 g - of which saturated fatty acids 0 g
Carbohydrate 21 g - of which Sugars 1 g
Protein 68 g - Sodium 0.07 g
In un pentolino scaldare le uova intere, i tuorli, l’ovononovo, la vaniglia e la scorza di limone, con lo zu.b.i.g., fino a raggiungere la temperatura di 45°C. Mettere nella planetaria le uova scaldate e, aiutandosi con la frusta, montare fino a ottenere un composto spumoso e chiaro. Togliere dalla
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