Hot Foam Stabilizer.
For the making of foams in molecular cooking, Sosa Proespuma Hot is integral to the process.
- It gives more foam than fresh egg white and allows the end product to have more flavour and more natural colour.
- Proespuma can also be used in conjunction with a thermal creamer gun with N2O and is used to make macaroons, marshmallows, meringues, souffles and mousse.
- Has a stile, foaming and emulsifying effect.
- Use by dissolving into the desired liquid or semi-liquid preparation.
- Size: 500g.
Suitable for vegetarians and coeliacs. Halal Certified.
Albumin (Eggs and derivatives), Maltodextrin, Citrus fiber, Thickeners: Carob bean gum (E410), Guar gum (E412), Xanthan gum (E415), Modified starch (E1422) (corn).
Allergens highlighted in BOLD.