SK Essentials Pure Albumen 100g
IN02A060-01
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SK Specialist Sugar Instant Mixes 250g
Achieving the correct consistency for run out icing can be tricky so SK has jumped to the rescue with this specialist mix.
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Squires Kitchen’s Pure Albumen is a pure, pasteurised, dried egg white powder made from free-range eggs.
This high-quality, lump-free, pure albumen is the professionals’ choice when making royal icing for run-outs, collars and lace work. Stronger than fortified albumen with more stretch, this pure egg albumen makes a free-flowing icing that is ideal for intricate royal iced decorations.
Ingredients
100% Free Range Spray-dried Egg Albumen
ALLERGY ADVICE: For allergens see ingredients in bold.May contain traces of nuts.
DIETARY GUIDE: Suitable for vegetarians.
Nutritional information
| Per Pack | Per 100g | |
|---|---|---|
| Energy | 1449 kJ / 346 kcal | 1449 kJ / 346 kcal |
| Fat | 0.4g | 0.4g |
| - of which saturates | 0g | 0g |
| Carbohydrate | 5g | 5g |
| - of which sugars | 0g | 0g |
| Fibre | 0g | 0g |
| Protein | 80g | 80g |
| Salt | 0g | 0g |
- To dissolve the pure albumen, sprinkle onto water and whisk together lightly. Leave to stand for approximately 30 minutes, stirring frequently so the gelatinous lumps of albumen will dissolve
- 100g of powder dissolved in 700g of water is the equivalent to 800g of fresh hen egg whites (approx 25 large eggs)
- To use for royal icing: Dissolve 15g of albumen in 75ml of water. Gradually add 500g of icing sugar and beat on a low speed for approximately 15 minutes until the icing forms peaks
- To use for approximately 40 meringues: Dissolve 20g of albumen in 150ml of water. Whisk on top speed for approximately 2 minutes until stiff. Gradually add 300g of caster sugar, a little at a time, and whisk until very stiff
