Sosa Potatowhip

Properties: Foaming and rising effect, emulsifying and coagulating capacity. < b>How to use: Can be used in hot and cold applications. Observations: Albumin substitute for vegans and those allergic to milk and soy protein. Elaborations: Meringues, biscuits, whipped doughs, macarons, marshmallows, mousse, soufflé, foams..