Dr. Oetker egg white powder
Dr. Oetker Baking Heritage - It all started with Baking Powder... In 1893 in Bielefeld, Germany, Dr. August Oetker created 'Backin', a convenient and superior quality Baking Powder packed in small sachets. It was a huge success because it guaranteed perfect results every time. Now, 120 years and generations of bakers later, we're still a family business and the Dr. Oetker name is famous for its baking products that guarantee great results every time. Recipe Ideas. For other inspiring recipe ideas&tips like the one shown on this pack visit www.oetker.co.uk
Pasteurised Dried Hen Egg Albumen
Preparation & Storage
- Directions.Empty sachet of Egg White Powder into a bowl.Gradually add 3 tsps of warm water and mix to a smooth paste using a metal spoon.Add another 7 tsps of warm water gradually and beat well.Once powder is fully mixed with water, use in accordance with your recipe and store as fresh egg white.Hints and Tips.1 sachet (8g) of Egg White Powder mixed with 10 tsps of warm water is equal to the whites of 2 eggs.Egg White Powder is convenient, easy to use and pasteurised.It is ideal for meringues, royal icing and other sweet and savoury cooking.
Store in a cool, dry place.