
Sosa PotatoWhip, stabilizer for espumas, vegan (44180)
The plant-based alternative to albumin/protein. Ideal for mousse, sponge cake, foams, cakes and macarons. The recommended dosage is 1-4% for an emulsifying and loosening effect and up to 8% for a binding effect.
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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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