Egg Albumin 500g

Egg albumin is a dried egg white, shortens the cooking time (quickly forms the outer hard skin and thus shortens the cooking time, prevents the destruction of proteins by excessively long boiling).

Very light (pop-up). Improves the binder and workability of the dough. Increases hardness and resistance to crumbling boilies.

Dosage: maximum proportion in dry mix up to 10%.

Packaging: 500 g