Laktalbumin 200g

Lactalbumin - whey protein, improves workability, binding and final hardness of balls after cooking. It solves, for example, the cracking of balls when fed by a throwing tube.

Partially soluble in water, easily digestible and suitable for cold water mixtures.

At higher concentrations, it can cause buoyancy of the balls (pop-up production).

Dosage: up to a maximum of 10% dry mix.

Packaging: 200g