Egg white powder High pH combines gelling with elasticity, and is therefore a good option for noodles, but also for softness in gluten free bread. The product is agglomerated for better handling, less dust and better solubility.
Route: Bouwhuis Enthoven
Aakstraat 14, 8102 HH Raalte
Email:
info@bouwhuis-enthoven.com
Tel: +31(0) 572 34 71 00
No private requests please, only business purchases are possible.