is used to improve or completely replace egg albumin in confectionery:
— chocolate bars;
— nougat;
— frappe fillings;
— fruit caramel;
— chewing sweets;
— marshmallows;
— marshmallows;
— chocolate fillings.
Whipping agent based on hydrolyzed plant proteins (raw materials – soybeans).
15kg box
0,3%-0,5%
+380676111132