{"product_id":"sosa-albuwhip-free-range-albumine-poudre-500g","title":"Albuwhip Free Range 500 g","description":"\u003cp\u003eThe \u003cstrong\u003eAlbuwhip Free Range Eggs Sosa 500 g\u003c\/strong\u003e is a powdered egg albumin from free-range hens, designed for professionals in pastry, chocolate making, and gastronomy. It offers a foaming effect superior to fresh egg whites, high air retention, and exceptional stability of whipped structures — meringues, macarons, mousses, and soufflés — with consistent and reproducible results.\u003c\/p\u003e\n\n\u003cp\u003eIts powdered formulation allows it to be mixed cold with any type of aqueous liquid, giving it unique versatility: replace water with fruit juice, syrup, broth, or any other flavored liquid to enhance the flavors of your preparations while maintaining the technical strength of albumin. Its traceable free-range hen origin meets the growing demands of committed chefs and pastry chefs.\u003c\/p\u003e\n\n\u003ch2\u003eKey features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAlbumin from free-range hens — responsible and traceable origin\u003c\/li\u003e\n\u003cli\u003eFoaming effect superior to fresh or pasteurized egg whites, increased volume and stability\u003c\/li\u003e\n\u003cli\u003eHigh air retention for meringues, mousses, and soufflés with lasting volume\u003c\/li\u003e\n\u003cli\u003eCoagulating function: compatible with cooking and baking\u003c\/li\u003e\n\u003cli\u003eMaximum versatility: mixes cold with any aqueous liquid\u003c\/li\u003e\n\u003cli\u003ePrecise dosage: 80 to 100 g per kg of liquid\u003c\/li\u003e\n\u003cli\u003eStorage after opening identical to unopened best-before date (if conditions are respected)\u003c\/li\u003e\n\u003cli\u003e82.4 g of protein per 100 g — exceptional nutritional profile\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003ePreparation method\u003c\/h2\u003e\n\u003cp\u003eMix cold with any type of aqueous liquid at a dosage of 80 to 100 g per kg of liquid. Albumin can be whipped alone or incorporated into a cold preparation before whipping. For a meringue, dissolve 80 to 100 g of Albuwhip in 1 kg of water or flavored liquid, then whip to stiff peaks.\u003c\/p\u003e\n\n\u003ch2\u003eRecommended uses\u003c\/h2\u003e\n\u003cp\u003eFrench, Italian, and Swiss meringues, macarons, mousses, soufflés, sponge cakes and airy biscuits, nougats, marshmallows. Compatible with all oven baking methods.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients and allergens\u003c\/h2\u003e\n\u003cp\u003ePowdered egg albumin from free-range hens. Contains: \u003cstrong\u003eegg\u003c\/strong\u003e. May contain traces of: celery, peanuts, tree nuts, milk, mustard, sesame, soy and soy-based products, sulfites.\u003c\/p\u003e\n\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore between 15 and 25 °C in a dry place (humidity below 60%), protected from light and odors, in the original closed packaging. Best before: 24 months. After opening: same storage conditions apply.\u003c\/p\u003e\n\n\u003ch2\u003eNutritional information per 100 g\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003ePer 100 g\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1573 kJ \/ 376 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003e0.04 g of which saturated 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e4.5 g of which sugars 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary fiber\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteins\u003c\/td\u003e\n\u003ctd\u003e82.4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3.1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdetails style=\"border:1px solid #e0e0e0; border-radius:6px; padding:12px 16px; margin-top:16px;\"\u003e\n  \u003csummary style=\"font-weight:600; cursor:pointer; list-style:none;\"\u003eFAQ — Frequently Asked Questions\u003c\/summary\u003e\n  \u003cdl style=\"margin-top:12px; line-height:1.9;\"\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eWhat is the difference from regular egg white albumin?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 12px 0;\"\u003eAlbuwhip Free Range Eggs is technically identical to standard albumin but comes exclusively from free-range hens. This traceability of origin is a value-added feature for chefs and pastry chefs wishing to commit to a responsible approach without compromising technical performance.\u003c\/dd\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eCan fresh egg whites be replaced by Albuwhip in all recipes?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 12px 0;\"\u003eYes, in the vast majority of applications. Albuwhip even offers better performance than fresh egg whites in terms of foam stability and reproducibility of results. It is especially recommended for macarons and meringues that require a firm and homogeneous structure.\u003c\/dd\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eCan it be mixed with anything other than water?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 12px 0;\"\u003eThis is precisely one of its major advantages: Albuwhip mixes cold with any aqueous liquid — water, fruit juices, syrups, broths, plant-based milk. This allows you to develop the flavors of your preparations while maintaining the technical strength of the albumin. A raspberry mousse, lemon soufflé, or matcha tea meringue thus become easy to make.\u003c\/dd\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eWhat is the recommended dosage?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 0 0;\"\u003eThe recommended dosage is 80 to 100 g of Albuwhip per kilogram of liquid. A 500 g jar can therefore treat 5 to 6.25 kg of liquid, which represents a very large amount of whipped preparations.\u003c\/dd\u003e\n  \u003c\/dl\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border:1px solid #e0e0e0; border-radius:6px; padding:12px 16px; margin-top:8px;\"\u003e\n  \u003csummary style=\"font-weight:600; cursor:pointer; list-style:none;\"\u003eProduct information\u003c\/summary\u003e\n  \u003cul style=\"margin-top:12px; padding-left:16px; line-height:1.8;\"\u003e\n    \u003cli\u003eBrand: Sosa Ingredients\u003c\/li\u003e\n    \u003cli\u003eReference: 55028\u003c\/li\u003e\n    \u003cli\u003eEAN: 8414933015871\u003c\/li\u003e\n    \u003cli\u003eLegal name: Egg white powder\u003c\/li\u003e\n    \u003cli\u003eNet content: 500 g\u003c\/li\u003e\n    \u003cli\u003eDimensions: 10 x 10 x 16.5 cm\u003c\/li\u003e\n    \u003cli\u003eRecommended dosage: 80 to 100 g\/kg of liquid\u003c\/li\u003e\n    \u003cli\u003eUse-by date after opening: same as the best before date (if storage conditions are respected)\u003c\/li\u003e\n    \u003cli\u003eCertifications: non-GMO, Vegetarian, trans fat-free\u003c\/li\u003e\n    \u003cli\u003eCountry of origin: Spain (ES)\u003c\/li\u003e\n    \u003cli\u003eCustoms code (HS): 3502.11\u003c\/li\u003e\n    \u003cli\u003eManufacturer: Sosa Ingredients S.L.U., Colònia Galobart s\/n, 08270 Navarcles, Barcelona, Spain\u003c\/li\u003e\n  \u003c\/ul\u003e\n\u003c\/details\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":53543078134099,"sku":"55028","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/albuwhip-free-range-par-sosa_1_v3.jpg?v=1776873519","url":"https:\/\/patissland.fr\/en\/products\/sosa-albuwhip-free-range-albumine-poudre-500g","provider":"Patissland","version":"1.0","type":"link"}