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Potatowhip, or potato protein, has a whipping, emulsifying and gelling effect. Savour’s Potatowhip is ideal to be used for creams, foams, meringues, mousses, marshmallows, desserts and beverages. It can also be used in either cold or hot applications. Apply it as an albumin substitute for vegans or for those with milk and soy protein allergies.
Potatowhip is a key ingredient in Savour Online Classes “Vegan Macarons” recipe.
Note: The pH level of the mixture must be 7 for the potato whip to work. If the mixture’s pH level is a bit lower, it can be adjusted by adding bi-carb soda.
Dosage: 10-40g per kg
There are many alternatives to egg for those who do not or cannot consume eggs. If you are wanting to produce egg-free recipes, our tutorial will explain some options. This will also enable you to experiment with our existing recipes to turn them into egg-free recipes. Just keep in mind that these alternatives won’t work with every recipe.
Please note that Kirsten hasn’t tested these alternatives with other recipes, she created this video to enable you to do that yourself.
Class tags: egg free, egg replacement, substitute, substitutes, substitution, vegan