Actiwhite

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

360 days

Type

Type

Powder

Allergens

Allergens

Egg

Dietary

Dietary

Vegetarian

Finished Product

Finished Product

Dessert, Sweet Good

Brands

Brands

Actiwhite

Ingredients

Group 1
Ingredient
KG
Actiwhite
0.100
Water
1.000
Sugar
2.000
Total Group: 1
Total Weight: 3.100

Method

1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
2. For a light meringue, add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
4. Dry the meringues at low temperature, approximately 100℃-120℃ (210℉-250℉).

Usage

See recipe.

Nutritional Information

Type
Value
Energy (kJ)
1486
Energy (Kcal)
350
Fat (g)
0.02
Fat (of which saturates)(g)
0.01
Carbohydrate (g)
40.22
Carbohydrate (of which sugars)(g)
40.22
Protein (g)
45.17
Fibre (g)
4.22
Salt (g)
0.84

Ingredients

Egg Albumin Powder, Sugar, Stabilisers (E466, E412), Acidity Regulator (E330)

Packaging

Code
Size
Type
Palletisation
311010
2 KG
Lined pail
50

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group 1
Ingredient
KG
Actiwhite
0.100
Water
1.000
Sugar
2.000
Total Group: 1
Total Weight: 3.100

Method

1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
2. For a light meringue, add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
4. Dry the meringues at low temperature, approximately 100℃-120℃ (210℉-250℉).

Usage

See recipe.

Nutritional Information

Type
Value
Energy (kJ)
1486
Energy (Kcal)
350
Fat (g)
0.02
Fat (of which saturates)(g)
0.01
Carbohydrate (g)
40.22
Carbohydrate (of which sugars)(g)
40.22
Protein (g)
45.17
Fibre (g)
4.22
Salt (g)
0.84

Ingredients

Egg Albumin Powder, Sugar, Stabilisers (E466, E412), Acidity Regulator (E330)

Packaging

Code
Size
Type
Palletisation
311010
2 KG
Lined pail
50

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

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