POTATO WHIP PROTEIN, potato protein for volume, 350g, TOUFOOD

Concentrated protein from potatoes with emulsifying, foaming and thickening properties. It is used as an egg substitute in traditional recipes where the egg is used as an emulsifier and foaming agent, such as in meringues or whipped cream. Mix cold with the base liquid, stirring vigorously. Leave in the fridge for a few minutes (ideally 24 hours) and beat with a whisk.