Potato protein 50 g

Fine neutral powder, composed of 100% potato protein.
An excellent vegan alternative to egg whites: it emulsifies, stabilizes foams, blends into biscuits and cakes, and withstands baking well.

Ingredients
Isolated potato protein.

Recommended dosage

Macarons: ~2% of total weight

Meringues and biscuits: 0.5% to 2%

Egg substitution: to replace 100?g of egg whites, use 10?g of powder + 90?g of water

Weight & packaging
50?g jar repackaged by Labo&Gato.

Allergens
Contains no major allergens (no egg, no soy).

Usage
Incorporate the powder directly into dry ingredients or hydrate in water.
Whip into a foam (e.g., beat like egg whites).
Suitable for:

Macaron shells

Meringues

Sponge cakes (génoise, pain de Gênes)

Mousses and marshmallows

Result: stable foam, light and airy texture, ideal for vegan sweet preparations.

Storage
Store in a dry place, protected from heat and humidity.