Potato protein

100g

Louis François

Potato protein is used in cooking to make biscuits, macaron shells, sponge cakes, marshmallows, mousses, because it has an abundant and emulsifying effect.
It can replace egg white in a recipe and has no particular smell or taste.

Applications:
The recommended dosage is 2% for macaroons and 0.5 to 2% for meringues and other biscuits.

Louis François recipe suggestion for macaron shells:

48 g of Icing Sugar
27 g of almond powder
18 g of water
2 to 2.5 g of Potato Protein
6 g caster sugar

• Mix the sifted icing sugar and the almond powder.
• Mix the potato protein in water and homogenize as much as possible (a few lumps may remain).
• Add the sugar then beat at high speed for 5 minutes.
• Incorporate the powders (icing sugar and almond powder) into the mixture

• Poach 5g shells
• Leave to crust for one hour (the surface must be dry to the touch).
• Cook for 14 minutes at 155°C, humidity 100%, Ventilation level 2 out of 5

• Composition: potato protein isolate
• Storage: protected from humidity, heat and light in closed packaging
• DDM: 5 years from the date of production