Sosa - Egg albumin
Albuwhip Free Range 500 g
Powdered egg albumin from free-range hens.
Albuwhip Free Range is powdered egg albumin made exclusively from free-range hens, designed for professionals in pastry, chocolate, and gastronomy. It offers superior foaming power compared with fresh egg whites, high air retention, and consistent stability in whipped structures (meringues, macarons, mousses, soufflés). Its powdered formula mixes cold with any aqueous liquid—water, fruit juice, syrup, or stock—to develop flavors while preserving the albumin’s technical performance.
Technical specifications
500 g
Format
Professional tub
80-100 g
Dosage/kg
Per kg of liquid
24 months
Storage
Best-before date, unopened packaging
Recommended uses
- French, Italian, and Swiss meringues
- Macarons
- Mousses and soufflés
- Genoise cakes and airy biscuits
- Nougats and marshmallows
Patissland tip
Tip: dissolve 80 to 100 g of Albuwhip Free Range in 1 kg of water or flavored liquid, then whip until firm peaks form. Allergen: egg.
Complete technical data sheet
| Ingredients | Powdered egg albumin from free-range hens |
| Allergens | Contains egg |
| Possible traces | Celery, peanuts, tree nuts, milk, mustard, sesame, soybeans and soy-based products, sulfites |
| Certifications | GMO-free, vegetarian, free from trans fatty acids |
| Energy (100 g) | 1573 kJ / 376 kcal |
| Fat (100 g) | 0.04 g, including saturates 0 g |
| Carbohydrates (100 g) | 4.5 g, including sugars 0 g |
| Dietary fiber (100 g) | 0 g |
| Protein (100 g) | 82,4 g |
| Salt (100 g) | 3,1 g |
| Storage | Between 15 and 25 °C, in a dry place (humidity below 60%), protected from light and odors, in the original unopened packaging |
Frequently asked questions
What is the difference compared with standard Albuwhip?
The two versions are technically identical: same dosage, same foaming power. Albuwhip Free Range comes exclusively from free-range hens, providing additional origin traceability for chefs committed to a responsible approach. See the standard Albuwhip product page.
Can fresh egg whites be replaced with Albuwhip Free Range in all recipes?
Yes, in the vast majority of applications, with improved foam stability and reproducible results. Particularly recommended for macarons and meringues that require a firm, homogeneous structure.
What is the recommended dosage?
80 to 100 g of Albuwhip Free Range per kilogram of liquid. A 500 g tub can treat 5 to 6.25 kg of liquid.
Learn more
Discover the Sosa collection and professional technical ingredients, or compare with the standard Albuwhip and Prosoufflé for your soufflé appliances.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
