Pro souffle (stabilizer), Sosa
Powder based on egg whites and xanthan gum. Properties: Base for a stable souffle. Application: Can be mixed cold... Application: Any fat-free liquid without enzymes. Observations: 25% higher and 5 times more stable than egg whites.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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