All fruits contain pectin, but sometimes this pectin is not enough to form gels, so you must add more or less according to the fruit of your choice.
POWERED EGG WHITE
It is used in a great variety of recipes, such as meringue, nougats, soft nougats, mousses, creams, icing sugar, souffles, foams, macarons, sorbets, gluten-free pastries, etc.
It is ideal for all sorts of desserts, custards, puddings, rice pudding, ice creams, fine creams, buttercream, chocolates, cookies and all confectionery products.
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