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Aerated biscuits (macaroons, ladyfingers,…)


Bianbel® is a specialized range of high protein blends, especially used for the replacement of egg white for foaming properties. Proteins in Bianbel® NG facilitate an homogeneous incorporation of the air in the mixes and stabilize the air bubble network.


Dry application – Aerated biscuits in which egg white or derivative dairy proteins are foamed before incorporation of other ingredients (flour, sugar,…)

fond creme

Indicative process

  • Reconstitution of powders in water (10mn)
  • Whipping, incorporation of the other ingredients
  • Mixing
  • Shaping
  • Cooking


  • Heat stability: resistance to heat treatment
  • Colour and aspect: improved
  • High whipping properties
  • Taste: neutral and no egg off-taste.
  • Use: please ask for assistance, as depending on recipes, process, targets …
  • Cost savings and less volatility versus Egg white powders

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