OvoFree Macaron 1kg - (egg white replacer) pasta Dry curing of meat pieces:

Dry curing of meat pieces: rub 18-25 g of curing salt and - optionally - your favourite seasonings into the meat

There are a total of 25 desserts covering over 110 recipes

Throughput of approximately 200 of soft wheat per minute

weight: 8kg pail

OvoFree Macaron 1kg - (egg white replacer) pasta Dry curing of meat pieces:OvoFree Macaron is a cream colored powder designed to partially or fully replace egg whites in macaron shells. Launched in 2025, it is a plant based innovation developed for pastry professionals. When rehydrated at 10%, it provides foaming and coagulating properties, producing smooth, uniform shells that are resistant to freezing. Applications: Macaron shells: 10% ratio (100g OvoFree Macaron + 900g water). 1kg of powder is approximately equivalent to