SK Essentials Pure Albumen Value Pack 250g
IN02A060-02
In order to view prices, stock levels or to make a purchase you must be logged into your trade account.
LoginBecome a Stockist
Customers Who Bought This Item Also Bought
SK Essentials CMC Cellulose Gum 250g
SK SFP Sugar Florist Paste White 200g
SK Essentials Glycerine 100ml
SK Essentials CMC Cellulose Gum 100g
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.
As this product is of animal origin we are no longer permitted to sell this product outside of the UK. If you are outside of the UK and you add this to your order, it will be removed before dispatch
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 | 3622 kJ / 865 kcal | 1449 kJ / 346 kcal |
| Fat | 1g | 0.4g |
| - of which saturates | 0g | 0g |
| Carbohydrate | 12.5g | 5g |
| - of which sugars | 0g | 0g |
| Fibre | 0g | 0g |
| Protein | 200g | 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
