ALBUMINA is a protein obtained from egg whites. After the freeze-dry process, all the water is removed, leaving the pure protein of the egg white.
ALBUMINA is a substitute for liquid egg whites, but as it is humidity free, it allows you to apply it to various products or recipes, which were previously impossible.
DOSE: 10% (100g per litre). 1 egg white = 27g water + 3g Albumin Water can be substituted for any fat-free liquid, such as pulp or purees, which allows you to flavour the egg white, but continue to work without excess humidity. For example, when creating flavoured meringues, mousse or marshmallows.
- There is no risk of egg contamination to your recipes. Even with warm applications (warms mousse, mayonnaise, etc.) you can still use this powder without the risk of temperature control and bacteria levels in the egg
- This is an easy to handle produce
- A stable product; the ‘pure egg white’ will not separate, no matter how much you beat it, and once the egg has risen and the “meringue” has formed, it will not fall. It is perfect to use during mise-en-place, as it can be left while you continue with other preparations
- The ‘pure egg white’ product can be frozen, such as meringue or marshmallows; due to the properties of the ALBUMINA, the product will not crystallize and can ensure the same texture after defrosting
- Powdered Egg gives 25% more Volume and is 5 times more stable than fresh egg whites.
- As in liquid egg whites, ALBUMINA will not rise when combined with fats, however a siphon can be used to create a foam
- Items with high acidity, such as pineapple, kiwis or tomatoes, will not allow ALBUMINA to rise, as the enzymes contained in these products counteract the rising agent of the ALBUMINA. To use ALBUMINA with high-acidity products you can create a pulp (such as pineapple fruit pulp), which must be cooked to 62ºC to break down the acidic enzymes in the food, however by heating to this temperature, it was affect the final taste of the pulp.
Other applications for ALBUMINA POWDER:
ALBUMINA allows you to explore low temperature egg preparations, without the risk of contamination, and with flavors and techniques that normal fresh eggs would not allow you to do.
Please scroll down for the following Recipes:-
Mince pie Marshmallow, Mulled wine marshmallow, Macaroons, Fake Poached egg..
Mince pie marshmallow Click to down load or Print mince pie marshmallow recipe
- 300g SOSA Anti humidity sugar
- 100g SOSA Dextrose Sugar
- 20g Mixed spice
- 4 Sprays SOSA Brandy Aroma (Alphabet of Flavours)
- Combine all the ingredients together.
- Prepare a Gastronome tray or shaped silicone mats by covering with oil spray & sieving a layer of the Coating mixture and Put to one side.
Mince pie filling puree
This will not work with shop bought because of the Fat in the suet!
- 250g mixed fruit with mixed peel inside
- 1g Cinnamon ground
- 1g Mixed spice ground
- 0.5g ginger ground
- 1/2 fresh Orange zest & Juice
- 50g Brandy
- 25g Dark Rum
- 200g Apple juice (250g additional juice for blending)
- 1 sprays SOSA Brandy aroma (alphabet of flavours)
- 1 sprays SOSA Cinnamon (alphabet of flavours)
See the base mix been made here:-
- Wash the dry mixed fruit in hot water & drain.
- Combine all the ingredients in a bowl (except the additional 250g apple juice) & Mix well then cling film. (Vacuum Pack for best results).
- Leave in a warm place for minimum of two hours until all the liquid has been soaked into the fruit.
- Reserve 100g of fruit mixture to fold through the marshmallow at the end.
- Blend all the other ingredients with the additional 250g of apple juice until a smooth puree is achieved. (Keeping back 100g of the fruit).
- Pass through a fine sieve – optional but will need to be well blended.
- 500g Caster Sugar
- 100g SOSA Liquid Glucose
- 200g Water
- 11 leaves Gelatine Soaked in cold water
- 20g SOSA Albumina
- 1g SOSA Gelespassa
- 175g Mince pie filling puree
- 2g mixed spice
- 100g reserved fruit from Above
- Mix the sugar + water + glucose in a pan and boil to 130C
- Blend the mince pie puree + Mixed spice + Gelespassa + Albumina with hand blender then whisk on the Kitchen Aid
- Once the sugar has boiled to 130C remove from heat add the gelatine then add to the puree while still whisking slowly.
- Whisk until it comes to the top of a kitchen aid mixing bowl & is cool. 45C
- Fold in the reserved 100g of fruit (do not do this step if doing the advanced recipe use the fruit for the chocolate discs).
- Turn out onto the prepared gastronome tray or silicone shaped mats & cover with more spiced coating mixture.
- Refrigerate until set. Remove from the gastronome tray & portion with a clean warm knife then coat with extra spiced coating ready to serve.
Please watch the Video for Extra help & Advise with the Marshmallow
Mince pie & Mulled wine Marshmallow Domes – Afternoon tea size 48
Advanced recipe by Michelle Gillott.
Tempered Chocolate discs
- Prepare 48, 4cm Tempered Chocolate Discs – Use the reserved fruit from the Mince pie filling recipe to place in to the top of the Discs while still wet, allow to set.
Red Wine Jelly Spheres
- 400g Sosa Red wine Jelly New Cold confit range
- 4g SOSA Gelespassa
- Blend the Jelly with the Gelespessa (Allow freezing & stop the jelly from leaking water)
- Pipe into 3cm Silikomart moulds & freeze.
Assembling the Marshmallow domes
- Prepare six by eight Silikomart 5cm dome moulds with a light spray of oil & dust with the mixed spice coating mixture.
- Prepare the Marshmallow mixture as in the above Mince pie basic recipe. DO NOT fold in the reserved fruit – stage 5. The fruit should have been set inside the Chocolate discs.
- Pipe the Silikomart moulds half full with the marshmallow mixture.
- Place a Frozen red wine jelly in the centre of each marshmallow & gently push down so not to go all the way to the bottom.
- Pipe the remainder mixture to just under the rim of the 5cm Silikomart moulds.
- Place the set Chocolate disc on the top of the marshmallow & press gently.
- Refrigerate to set (can be frozen until required). Store in the refrigerator!
- Remove the domes from the moulds & dust with more coating mixture.
- If serving from frozen allow 2hours to defrost in the refrigerator before serving.
Mulled Wine Marshmallow (Taken from my 12 days of Christmas 2011)
Not keen on mince pies but still want something after dinner that`s got the seasonal touch then try my Mulled wine Marshmallows.
Coating mixture – use from Christmas pudding marshmallow recipe
- 500g Caster Sugar
- 200g Water
- 100g SOSA Glucose
- 13 Leaves Gelatine (soak in Cold water)
- 175g Red Wine
- 18g SOSA Albumina
- 1.5g SOSA Gelespessa
- 1/2 orange Zest Fine
- 1/4 tsp Ground Mixed Spice
- 1 Spray Sosa Sweet Orange oil (Alphabet of flavours)
- 2 spray Sosa Cinnamon (Alphabet of flavours)
- 1 spray Sosa clove oil (Alphabet of flavours)
- Whisk the Red wine, Albumina, gelespassa & spices on an Kitchen aid.
- Boil the Cater Sugar, Water & Glucose to 130C
- One the Sugar solution reaches 130C remove from heat & stir in the Soaked gelatine.
- Then Pour the Gelatine/Sugar Mix onto the Whisked Red Wine/Albumina.
- Continue whisking until cool but not set.
- Transfer to a tray lined with Cling film & sieved Anti-humidity sugar mixed with ground Cinnamon & grated nutmeg.
- Leave to set. Then cut and re coat in more of the Sugar & spice mix.
Macaroons (Sorry Just a little fun as its approaching Halloween). Direct Macaroon (No need to rest to skin over before cooking)
-Mix together the four ingredients on an electric mixer to make a type of marzipan cake.
- 500g Sugar
- 220g Water
- 155g Water
- 15g Albumina
- Make an Italian Meringue, (Boil the Sugar & 220g Water to 118C then pour onto the Whisked 155g Water & Albumina. Whisk until cold).
- Incorporate the Meringue into the Marzipan cake mixture and Mix well.
- Pipe the Macaroon mix onto Silicone Mats and rest until dry to touch (our Macaroon mats are perfect for this as they are marked out so all your macaroons are the same size even if you are a beginner.
- Cook at 160C until crisp and risen.
Classic Macaroon Mix
- 50g Sugar
- 20g SOSA Albumina
- 180g Water
- 450g Icing Sugar
- 250g SOSA Almond Flour/Ground Almonds
- Mix and whisk well the Sugar, Albumina and Water.
- Use a spatula to delicatley fold in the Almond flour and Icing sugar to achieve a Firm Shiny Paste.
- Pipe the Mixture onto Silicone Mats and allow to rest until it skins over.
- When the surface is dry, cook at 160C.
#Tip# I have found when doing classic macaroons its best to Blend the Almond Flour/Ground Almonds with the Icing sugar and pass through a drum Sieve.
#Tip# To speed up the drying process, You can dry under hot lights, Just make sure you have no Base heat other wise they will not rise.
#Tip# Use the Macaroon mats to ensure they are all the same size available from Home Chocolate Factory.
A short Video how to make the Direct Macaroons.
Fake “poached egg” made with chicken stock:
- Mix 1L of chicken stock to 100g of ALBUMINA
- Lightly grease a sheet of cling film and use a mould to create a concave shape
- Drop an egg yolk into the mould and fill with the chicken stock mix
- Cook in a hot water bath over 62.5ºC for 4 minutes
- Unwrap and serve
You can substitute the chicken stock for any flavored liquid, savory or sweet, as well as the yolk, which can be also substituted for any kind of spherification.
To centre the egg yolk or spherification, you can add GELCREM COLD to the chicken stock mixture. This will thicken the mix, allowing the egg yolk stay in the middle, but, by heating the ‘poached egg’ in the hot water bath, the GELCREM COLD will dissolve, allowing the yolk stay in the same place.
Info on SOSA Antihumidity sugar
- Dose: as required
- Appearance: Fine white powder same as icing sugar but will not dissolve.
- Application: Garnish, dusting tarts, pies desserts & cakes etc. – will not dissolve on contact.
- Use to coat Truffles, candies & petit fours like Marshmallow to prevent from been sticky.
- Combine with: SOSA Dextrose to give a fresh mouth feel, SOSA Freeze dried fruit powder.