Aerated biscuits (macaroons, ladyfingers,…)
Bianbel®
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.
Description
Dry application – Aerated biscuits in which egg white or derivative dairy proteins are foamed before incorporation of other ingredients (flour, sugar,…)
Indicative process
- Reconstitution of powders in water (10mn)
- Whipping, incorporation of the other ingredients
- Mixing
- Shaping
- Cooking
Benefits
- 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
