Meringues, Marshmallows, Zephyrs …
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 – Confectionery products made of egg white or derivative dairy proteins, sugar and small amounts of salts and acids added as foam stabilizers. A very high overrun is crucial for these products.
Indicative process
- Reconstitution of powders in water (10mn)
- Whipping
- Incorporation of sugar
- Shaping
- Cooking (1h30-100°C)
Benefits
- Heat stability in the usual processes
- Replacement of liquid or powdered Egg White
- Better microbiology control
- High whipping properties (volume and shape retention, even when incorporation of particles)
- Fitted for egg allergy
- Nice and neutral taste
- Acid stable
- Cost savings and less volatility versus Egg white powders
