For the making of foams in molecular cooking, Sosa 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. Now these same great ingredients are available in slightly smaller sizes, so you can stay at the cutting edge of culinary innovation with frequently changing menus and rapid recipe development.
For professional use only.
Ingredients: Albumin (eggs and derivatives), thickener: modified starch (E1422), (corn), maltodextrin, citrus fiber, thickeners: guar gum (E412), xanthan gum (E415), carrageenans (E407) Allergens are listed in bold.
|Hermes Economy ?||£3.99|
|DHL Express ?||£6.99|
|Parcelforce Age-Verified ?||Suspended due to COVID-19|
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.