Рет қаралды 60,945
Albumin is the dry protein of a chicken egg. During the production, all the nutrients and useful substances of the crude protein are preserved, but the risk of contracting salmonellosis and other diseases is excluded. And also the shelf life increases significantly. An open package of albumin at room temperature does not disappear for a whole year. Closed packaging can be stored quite safely for several years. Another significant plus of albumin is the lack of waste. It can be weighed exactly as much as needed by the recipe. Plus you don't think about what to do with the leftover yolks. Whipped protein mass does not settle as quickly as fresh protein. You can safely leave her for a while and do other things.
The use of albumin rather than raw eggs needs to be adjusted. But it's definitely worth it! Foams and mousses are much more stable. In addition, protein foam on albumin can be made in a variety of tastes and colors without the use of dyes and flavors!
I will show you all the stages of working with albumin.
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