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Albumine High Whip

Albumine High Whip

This protein powder is the ideal replacement for raw protein, which you can easily whip into an egg white foam. It dissolves without problems, does not form lumps and is very stable. It can withstand more acid than traditional egg white. The product is excellent to use in nougat, meringue, marshmallow, mousse, etc.

6515 Article number
300 g Content
14 x ø10cm Packaging


Melting point: From 3°C

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Instructions for use

  • 90 - 125 g/l, process at 35 - 45 °C. Cold-soluble only. Emulsifies and binds. Whipable egg white. 10gr Albumin High Whip + 90gr water = classic egg white. Can be mixed.

Storage advice

  • Store at room temperature in closed packaging.


  • Ideally dissolve at 35-45°C
  • Only cold soluble
  • Emulsifies and binds
  • Whippable egg whites
  • 10gr Albumine High Whip + 90gr water = classic protein
  • Can be mixed


  • Protein substitute
  • Nougat
  • Meringue
  • Marshmallow
  • Mousse
  • Soufflé
  • Macarons
  • All protein applications


  • Alcohol and acid resistant
  • Can't be whipped over
  • More volume than classic protein
  • Alternative to pasteurized protein
  • No lump formation
  • Very stable
  • Better acid-resistant than classic protein
  • No waste


The answer to all those who are looking for better and new textures in the contemporary gastronomy and patisserie. "Inspired by New Tex"

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