Albumin (dry egg white), Parmovo EWPHW3, Italy, 1 kg

The best albumin for pasta and marshmallows.
Albumin is a dry protein of increased whipping.

The main advantage of using dry egg white instead of fresh is the speed of the technological process and the stable result of the quality of the finished product.

Replacement factors for eggs with an average weight of 50 g:
Albumin 1kg = 316 proteins of fresh eggs
Albumin 100 g protein in powder + 900 g water = 1 kg liquid protein
Warning: Water used to hydrate powders should be at room temperature.

Method of "reducing" albumin for making confectionery products.

Albumin pour water (120 g of albumin - 1000 g of water). First, pour in a little water (30 g), mix thoroughly, continuing to stir, pour in the remaining water. After 30-40 minutes, the powder swells, and it can begin to beat. The finished mixture weighing 1120 g corresponds to the weight of 1120 g of natural whipped protein.
Norms of interchangeability of products in the manufacture of confectionery: 1 kg of eggs without shell is equivalent to 0.35 kg of yolk and 0.65 kg of protein.