Actiwhite
Overview
Egg white mix for meringues, slices and royal icing.
Manufactured from specially treated, fresh egg whites which improves the whipping quality of egg whites, resulting in fast whipping to full volume.
Actiwhite
Storage
Below 25°C in clean, dry conditions and protected from direct sunlight
Ingredients
Group A
Ingredient
KG
Actiwhite
0.050
Water (cold)
0.500
Total Weight: 0.550
Group B
Ingredient
KG
Sugar
0.800
Total Weight: 0.800
Group C
Ingredient
KG
Sugar
0.400
Total Weight: 0.400
Method
Cold Meringues
1. Soak ACTIWHITE in water for 20 minutes.
2. Whip Group A on high speed to ¾ volume (approx.) 3 minutes in a 20-quart bowl.
3. Add Group B in a steady stream and whisk till full volume.
4. Add Group C in a steady stream and whisk until evenly dispersed.
5. Oven temperature 100°C.
Notes: ACTIWHITE may be used in most recipes which call for egg white and for this purpose should be used at the rate of 60g per 500ml of cold water.
Whilst ACTIWHITE is traditionally looked upon as a product for meringue-type goods and Royal Icing, it can form the basis of many interesting slice recipes.
Stockists
Company
Stockist Code
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Ingredients
Group A
Ingredient
KG
Actiwhite
0.050
Water (cold)
0.500
Total Weight: 0.550
Group B
Ingredient
KG
Sugar
0.800
Total Weight: 0.800
Group C
Ingredient
KG
Sugar
0.400
Total Weight: 0.400
Method
Cold Meringues
1. Soak ACTIWHITE in water for 20 minutes.
2. Whip Group A on high speed to ¾ volume (approx.) 3 minutes in a 20-quart bowl.
3. Add Group B in a steady stream and whisk till full volume.
4. Add Group C in a steady stream and whisk until evenly dispersed.
5. Oven temperature 100°C.
Notes: ACTIWHITE may be used in most recipes which call for egg white and for this purpose should be used at the rate of 60g per 500ml of cold water.
Whilst ACTIWHITE is traditionally looked upon as a product for meringue-type goods and Royal Icing, it can form the basis of many interesting slice recipes.
Stockists
Company
Stockist Code
Pack Size
Contact
Company:
Stockist Code:
Pack Size:
Contact:
