CT1033
Pure, enzimatically treated soy protein.
each
10 oz. cardboard cylinder | 6 cylinders per case
Ingredients: Enzyme modified soy protein, sugar, sodium hexametaphosphate.
Applications: Used as a high-performance whipping protein to achieve aeration, emulsification, and texture modification. Specific applications include: desserts, frozen desserts, confections, beverages, baked goods, marshmallows, frostings, and icings.
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). As a vegan egg white substitute: 400g water, 12g Versawhip, 0.4g xanthan gum (optional — recommended for applications with fat, like dairy). Method: If using xanthan gum, use an immersion blender or Vitamix/blender, and begin blending the water, slowly incorporating the xanthan gum. You want a vortex-like environment for this step. Allow to blend and hydrate for 60 seconds. The water will begin to thicken; this is normal. Next, gently whisk in Versawhip by hand. DO NOT use an immersion blender or standard blender for this step, as doing so will create a tremendous volume of bubbles. Stir until Versawhip has dissolved into solution. Label, date, and reserve. Will keep refrigerated for 7 days. Substitute 1:1 by weight for fresh egg whites.
