For the making of foams in molecular cooking, Sosa Home Chef Proespuma Hot is integral to the process.
This product’s base is powdered egg white protein which, with its other constituents, acts as a foaming agent. It gives 25% more foam than fresh egg white and allows the end product to have more flavour and more natural colour.
Proespuma can also be used in conjunction with a thermal creamer gun with N2O and is used to make macaroons, marshmallows, meringues, souffles and mousse.
Sosa are one of the leading suppliers of specialist ingredients to the best chefs and restaurants across Europe. The Sosa Home Chef range makes these same great ingredients available in slightly smaller sizes, so you can stay at the cutting edge of culinary innovation with frequently changing menus and even in your own home.
Ingredients: Albumin (eggs and derivatives), maltodextrin, powdered glucose, palm fat, emulsifiers: mono-and diglycerides of fatty acids (E471), lactic and fatty acid esters of glycerol (E472b), diacetyl tartaric acid ester of mono (di) glycerides (E472e), milk protein, thickeners: carob bean gum (E410), guar gum (E412), xanthan gum (E415), carrageenans (E407), stabiliser: dipotassium hydrogen phosphate (E340ii). Contains Eggs, Milk.
|Standard UK Delivery ?||£3.50 or free when you spend £35|
|Express Delivery ?||£6.95 or free when you spend £75|
|Next day by 12pm ?||£9.95|