HOW TO REPLACE THE WATER

FROM EGG WHITE WITH FLAVOUR?

ALBUWHIP

Sosa Ingredients
Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain
T. +34 938 666 111 - www.sosa.cat - [email protected]
OUR TECHNICIANS

Óscar Albiñana Javier Guillén

Head of R&D and the Technical Pastry & Chocolate expert
Department Trained in pastry making, he mas-
Trained chef and pastry chef. ters each of its branches. In charge
Technical ingredients specialist. of the sweet elements.

CAT CAST ENG CAST FR ENG IT PORT

Eduard Azuaza Guillermo Corral Jean Sivieude

Technical consultant Technical consultant Technical consultant
Trained chef. Restaurant cuisine Chef and pastry chef with training Trained pastry chef.
and dessert specialist. in multiple disciplines. Chocolate and pastry specialist.

CAT CAST FR ENG RUM CAT CAST FR ENG IT CAST FR ENG DE

IT

OUR TECHNICIANS 1
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

DEVELOPED BASES

BASE 1 MERINGUE

BASE 2 SPONGE CAKE

BASE 3 MOUSSE

BASE 4 MACARON

ALBUWHIP 2
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

ALBUWHIP
Egg albumin powder

Code Weight u/box

Dose: 8/10 %
38461 500 g 6u

PROPERTIES
Whipping, emulsifying and coagulant effect. Egg white substitute.

USE
Mix while cold in the liquid base with no fat content and disperse with strong
agitation. In order to get a uniform and stable whipping effect it’s convenient to use
an automatic beater machine. Whipping effect can be improved by hydrating the
product for 24 hours before beating.

APPLICATION
Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, de- Allergens
fatted broths, flavoured waters). In the case of liquids containing enzymes, whipping Egg (ingredient)
power is disabled by them and so they have to be reactivated by heat (70 ºC) before
adding Albuwhip.

REMARKS
High air retention capacity, up to 60%.
Coagulant capacity from 57 ºC.
25% higher whipping capacity and 5 times more stable than fresh egg white.

ELABORATIONS
Meringues, spongecakes, doughs, macarons, marshmallows, mousses, soufflé,
foams…

PRODUCT ADVANTAGES
ҽҽ 5 times more stable than fresh egg white.
ҽҽ Retention capacity up to 60%, 25% higher whipping capacity
than fresh egg white.
ҽҽ Water from egg white can be substituted by liquids that may add flavour.
ҽҽ Works in a high pH range.
ҽҽ Coagulant capacity from 57 °C.

Albuwhip is egg albumin powder. A protein that allows us to whip any

aqueous liquid in a stable way, replacing the water in the egg white
with flavour and thus multiplying the flavour of our pastry preparations
by a factor of 10.

ALBUWHIP 3
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

BASE 1 MERINGUE

BLACKCURRANT
MERINGUE

Blackcurrant meringue
Code Ingredient Brand g % g/kg
Blackcurrant purée 120 37,27 372,67

Water 35 10,87 108,70

38461 Albuwhip Sosa 16 4,97 49,69

34353 Sugar Sosa 120 37,27 372,67

39054 Trehalose Sosa 30 9,32 93,17

37085 Citric acid Sosa 1 0,31 3,11

For 322 g Total 322 1000

Mix the Albuwhip with the citric acid and the blackcurrant purée. Whip. Add the sugar
and trehalose in three parts as a French meringue. Pour on a Silpat in the desired shape
and dehydrate at 50 °C for 6 hours.

ALBUWHIP 4
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

BASE 2 SPONGE CAKE

PASSION FRUIT
BISCUIT

Passion fruit biscuit

Code Ingredient Brand g % g/kg
Passion fruit purée 240 29,27 292,68

34353 Sugar Sosa 160 19,51 195,12

38461 Albuwhip Sosa 30 3,66 36,59

39054 Trehalose Sosa 40 4,88 48,78

Egg yolk 150 18,29 182,93

37117 Baking Powder Std Sosa 10 1,22 12,20

Soft flour 150 18,29 182,93

38470 Corn starch Sosa 40 4,88 48,78

38489 Powdered sugar Sosa qs

For 820 g Total 820 1000

Mix the passion fruit purée with the Albuwhip and whip well. Add the sugar and keep
whipping unti sugar dissolves well. Add the egg yolk and stir gently. Mix the solids and
sift over the first elaboration. Stir well and gently. Stretch the dough and bake at 180 °C
for 6 minutes.

ALBUWHIP 5
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

BASE 3 MOUSSE

RASPBERRY MOUSSE

Raspberry mousse
Code Ingredient Brand g % g/kg
Raspberry purée 500 61,80 618,05

38461 Albuwhip Sosa 35 4,33 43,26

38734 Instangel Sosa 24 2,97 29,67

34353 Sugar Sosa 50 6,18 61,80

Cream 35% 200 24,72 247,22

For 800 g Total 809 1000

Mix raspberry purée with Albuwhip and Instangel. Whip until getting a meringue textu-
re. Aside, whip cream with sugar and combine with the previous meringue.

ALBUWHIP 6
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

BASE 4 MACARON

ORANGE MACARON

Orange Macaron
Code Ingredient Brand g % g/kg
38489 Icing sugar Sosa 500 23,81 238,07

37332 Raw almond extra refined powder Sosa 500 23,81 238,07

Water (1) 170 8,09 80,94

38461 Albuwhip (1) Sosa 15 0,71 7,14

34353 Sugar Sosa 500 23,81 238,07

Water (2) 220 10,48 104,75

Water (3) 170 8,09 80,94

38461 Albuwhip (2) Sosa 15 0,71 7,14

37898 Orange Food Colour Sosa 10 0,48 4,76

38281 Orange aroma Sosa 0,20 0,01 0,10

For 2 kg Total 2100,2 1000

Mix the almond extra refined powder and icing sugar and the colouring in a food pro-
cessor. Besides mix water and Albuwhip until totally dissolved. Add this mixture on the
almond extra refined powder and icing sugar and mix until combined using the paddle.
On the other side mix water (3) and the Albuwhip (2) and whip into the robot using the
whisk. Beside this preparation, combine the caster sugar and the water (2) and bring
to 118 °C. Once the meringue whipped and the syrup at 118 °C, pour the syrup little by
little into the meringue and keep mixing at medium speed. Once the meringue around
50 °C, add the aroma, remove from the machine and mix with the first preparation by
hand until perfectly combined. Give the batter a final, thorough mix. After piping the
macarons, tap the tray in order to release any air in the batter. Consequently, their
volume will decrease. If any air was left on the inside of the macarons, these would turn
hollow when baked. Leave to cool at room temperature for 20 minutes approximately
so that they dry on the inside and to prevent the shells from cracking during the baking
process due to humidity. They will be ready to be baked when our finger does not stick
to the batter when touching it. Bake at 155 °C in an oven with no ventilation or the
minimum possible, vents open, for approximately 10 minutes.

ALBUWHIP 7
OUR TECHNICIANS’
PROPOSALS
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

BLACKCURRANT PAVLOVA
BASE 1 MERINGUE
BLACKCURRANT PAVLOVA WITH WILD FRUITS
WITH WILD FRUITS

Blackcurrant pavlova with wild fruits

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Blackcurrant meringue 322 31,45 314,45 of the ingredients in th

Cream 35% 200 19,53 195,31

38616 Bourbon vanilla extract Sosa 12 1,17 11,72

37238 Blackcurrant Fruit&Sauce Sosa 120 11,72 117,19

Raspberries 100 9,77 97,66

Blueberries 100 9,77 97,66

Blackberries 100 9,77 97,66

Mint 10 0,98 9,77

34353 Sugar Sosa 60 5,86 58,59

For 1 unit Total 1024 1000

Mix the cream with the sugar and vanilla extract and whip to get a chantilly. Fill the
pavlova with the chantilly and arrange the wild fruits, blackcurrant and mint leafs on it
in a random way.

ALBUWHIP 9
 BLACKCURRANT PAVLOVA
WITH WILD FRUITS
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

Blackcurrant meringue

Code Ingredient Brand g % g/kg

Blackcurrant purée 120 37,27 372,67

Water 35 10,87 108,70

38461 Albuwhip Sosa 16 4,97 49,69

34353 Sugar Sosa 120 37,27 372,67

39054 Trehalose Sosa 30 9,32 93,17

37085 Citric acid Sosa 1 0,31 3,11

For 322 g Total 322 1000

Mix the Albuwhip with the citric acid and the blackcurrant purée. Whip. Add the
sugar and trehalose in three parts as a French meringue. Pour on a non-stick
oven mat in the desired shape and dehydrate at 50 °C for 6 hours.

ALBUWHIP 10
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

PASSION FRUIT
CHARLOTTE
BASE 2 SPONGE CAKE
PASSION FRUIT CHARLOTTE

Passion fruit charlotte

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Passion fruit biscuits 120 31,17 311,69 of the ingredients in th

Passion fruit bavaroise 220 57,14 571,43

37460 Passion fruit concentrated jam Sosa 35 9,09 90,91

38489 Powder sugar Sosa 10 2,60 25,97

For 385 g Total 385 1000

Place the passion fruit biscuits around a metallic ring and in the base. Fill with the bava-
roise and freeze it. Sift the powder sugar around the charlotte and fill the top with the
passion fruit jam.

ALBUWHIP 11
 PASSION FRUIT

HOW TO REPLACE THE WATER

CHARLOTTE
FROM EGG WHITE WITH FLAVOUR?

Passion fruit biscuits

Code Ingredient Brand g % g/kg

Passion fruit purée 240 29,27 292,68

34353 Sugar Sosa 160 19,51 195,12

38461 Albuwhip Sosa 30 3,66 36,59

39054 Trehalose Sosa 40 4,88 48,78

Egg yolk 150 18,29 182,93

37117 Baking Powder Std Sosa 10 1,22 12,20

Soft flour 150 18,29 182,93

38470 Corn starch Sosa 40 4,88 48,78

38489 Powdered sugar Sosa qs

For 820 g Total 820 1000

Mix the passion fruit purée with the Albuwhip and whip well. Add the sugar and
keep whipping unti sugar dissolves well. Add the yolk and stir gently. Mix the
solids and sift over the first elaboration. Stir well and gently. Stretch the dough
and bake at 180 °C for 6 minutes.

Passion fruit bavaroise

Code Ingredient Brand g % g/kg

Whole milk 200 20,14 201,41

34353 Sugar Sosa 100 10,07 100,70

Passion fruit purée 170 17,12 171,20

38850 Natur Emul Sosa 7 0,70 7,05

Cream 35% 422 42,50 424,97

Sunflower oil 20 2,01 20,14

38689 Guar gum Sosa 2 0,20 2,01

Gelatin mass 72 7,25 72,51

For 990 Total 993 1000

Combine the Natur Emul and the oil. Heat the milk with the sugar and Guar
gum. Add the previous gelatin mass and stir. Add the fruit purée and mix using
an immersion blender. Once the mixture reach 28 °C fold the semi-whipped
cream into. Use.

ALBUWHIP 12
 PASSION FRUIT
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR? CHARLOTTE

Gelatin mass

Code Ingredient Brand g % g/kg

38670 Beef gelatin powder (220 Bloom) Sosa 10 16,67 166,67

Water 50 83,33 833,33

For 60 g Total 60 1000

Combine the gelatin and the water. Let hydrate in the fridge for about 30 minu-
tes. Then melt in the microwave oven or bain marie and put back to the fridge
until using it.

ALBUWHIP 13
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

BASE 3 MOUSSE
RASPBERRY CUBE
RASPBERRY
CUBE

Raspberry cube
Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Raspberry sablée 45 7,14 71,43 of the ingredients in th

Raspberry mousse 85 13,49 134,92

37430 Cocoa butter Sosa 200 31,75 317,46

Raspberry chocolate 300 47,62 476,19

For 1 unit Total 630 1000

Melt the butter cocoa with the raspberry chocolate at 40 °C. Spray using the compres-
sor gun on the frozen mousse to get the velvet effect. Display on the sablée and decore
using some raspberry chocolate feathers.

Raspberry sablée

Code Ingredient Brand g % g/kg

38489 Powdered sugar Sosa 100 8,62 86,21

39054 Trehalose Sosa 60 5,17 51,72

Egg 100 8,62 86,21

36883 Almond flour Sosa 50 4,31 43,10

Butter 82% 320 27,59 275,86

ALBUWHIP 14
Soft flour 460 39,66 396,55
 Raspberry mousse 85 13,49 134,92

37430 Cocoa butter Sosa 200 31,75 317,46

Raspberry chocolate 300 47,62 476,19

HOW TO REPLACE
For 1 unit THE WATER Total 630 1000

FROM EGG WHITE WITH FLAVOUR?

Melt the butter cocoa with the raspberry chocolate at 40 °C. Spray using the compres-
sor gun on the frozen mousse to get the velvet effect. Display on the sablée and decore
using some raspberry chocolate feathers.

Raspberry sablée

Code Ingredient Brand g % g/kg

38489 Powdered sugar Sosa 100 8,62 86,21

39054 Trehalose Sosa 60 5,17 51,72

Egg 100 8,62 86,21

36883 Almond flour Sosa 50 4,31 43,10

Butter 82% 320 27,59 275,86

Soft flour 460 39,66 396,55

38771 Maltodextrin Sosa 30 2,59 25,86

37855 Freeze-dried raspberry powder Sosa 40 3,45 34,48

For 1160 g Total 1160 1000

RASPBERRY
CUBE
Mix the solid ingredients and the butter. Stir well using a paddle. Add the soft
butter and mix until well combined. Pour the egg in and stir a minute more.
Stretch the dough between two guitar sheets and freeze. Cut in desired shape
and bake between two microperforated slilicon mats at 140 °C for 12 minutes.

Raspberry mousse
Raspberry cube
Code Ingredient Brand g % g/kg
Raspberry purée 500 63,78 637,76

38461 Albuwhip Sosa 35 4,46 44,64

38734 Instangel Sosa 24 3,06 30,61

34353 Sugar Sosa 25 3,19 31,89

Cream 35% 200 25,51 255,10

For 784 g Total 784 1000

Mix raspberry purée with Albuwhip and Instangel. Whip until getting a meringue
texture. Aside, whip cream with sugar and combine with the previous meringue.

ALBUWHIP 15
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR?

BASE 4 MACARON
ORANGE AND
ORANGE AND CHOCOLATE MILK
MILK CHOCOLATE
MACARON
MACARON

Orange and milk chocolate macaron

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Milk chocolate ganache 22 35,20 352 of the ingredients in th

37480 Candied orange cubes Sosa 0,50 0,80 8

Basic macaron 30 48 480

Orange pâte de fruit 10 16 160

For 62,5 g Total 62,5 1000

Fill the macaron shells with a ganache circle and a pâte a fruit blended gelly in the midd-
le. Close the shells and decore using a candied orange cube on the side.

Milk chocolate ganache

Code Ingredient Brand g % g/kg

Cream 35% 430 29,66 296,55

37309 Glucose 60DE Sosa 95 6,55 65,52

Butter 82% 825 56,90 568,97

40% milk couverture 100 6,90 68,97

For 1450 g Total 1450 1000

Bring the cream and glucose to boil. Put couverture in a bowl. Add the boiling
ALBUWHIP cream over the this bowl and blend with hand blender. At 40 °C add the butter. 16

Mix well.
 37480 Candied orange cubes Sosa 0,50 0,80 8

Basic macaron 30 48 480

Orange pâte de fruit 10 16 160

HOW TO REPLACE THE WATER
FROM EGGForWHITE
62,5 g
WITH FLAVOUR? Total 62,5 1000

Fill the macaron shells with a ganache circle and a pâte a fruit blended gelly in the midd-
le. Close the shells and decore using a candied orange cube on the side.

Milk chocolate ganache

Code Ingredient Brand g % g/kg

Cream 35% 430 29,66 296,55

37309 Glucose 60DE Sosa 95 6,55 65,52

Butter 82% 825 56,90 568,97

40% milk couverture 100 6,90 68,97

ORANGE AND MILK CHOCOLATE
MACARON
For 1450 g Total 1450 1000

Bring the cream and glucose to boil. Put couverture in a bowl. Add the boiling
cream over the this bowl and blend with hand blender. At 40 °C add the butter.
Mix well.

Orange pâte de fruit

Code Ingredient Brand g % g/kg

38446 Tartaric acid Sosa 6 0,44 4,36

Water 6 0,44 4,36

34353 Sugar (1) Sosa 60 4,36 43,64

38900 Pectin Slow Set Sosa 13 0,95 9,45

Orangemacaron
Orange and milk chocolate purée 550 40 400

34353 Sugar (2) Sosa 600 43,64 436,36

37305 Glucose syrup Sosa 140 10,18 101,82

For 1375 g Total 1375 1000

Mix sugar (1) with the pectin. Heat the orange juice at 40 °C and then add the
mix of sugar + pectin stirring constantly. Bring to boil. Then add in 2 times the
sugar (2) and bring to boil in between. Then add glucose and invert sugar. Cook
until 105 °C and then remove from the heat. Besides combine the water and
tartaric acid. At this point add the tartaric acid solution and pour into the desired
molds. Let set for 24 hours before cutting.

ALBUWHIP 17
 ORANGE AND MILK CHOCOLATE
HOW TO REPLACE THE WATER
FROM EGG WHITE WITH FLAVOUR? MACARON

Basic macaron

Code Ingredient Brand g % g/kg

38489 Icing sugar Sosa 500 23,81 238,07

37332 Raw almond extra refined powder Sosa 500 23,81 238,07

Water (1) 170 8,09 80,94

38461 Albuwhip (1) Sosa 15 0,71 7,14

34353 Sugar Sosa 500 23,81 238,07

Water (2) 220 10,48 104,75

Water (3) 170 8,09 80,94

38461 Albuwhip (2) Sosa 15 0,71 7,14

37898 Orange Food Colour Sosa 10 0,48 4,76

38281 Orange aroma Sosa 0,20 0,01 0,10

For 2 kg Total 2100,2 1000

Mix the almond extra refined powder and icing sugar and the colouring in a pro-
cessor. Beside mix water and Albuwhip until totally dissolved. Add this mixture
on the almond extra refined powder and icing sugar and mix until combined
using the paddle. On the other side mix water (3) and the Albuwhip 2 and whip
into the robot using the whisk. Beside this preparation, combine the caster sugar
and the water 2 and bring to 118 °C. Once the meringue whipped and the syrup
at 118 °C, pour the syrup little by little into the meringue and keep mixing at
medium speed. Once the meringue around 50 °C, add the aroma, remove from
the machine and mix with the first preparation by hand until perfectly combined.
Give the batter a final, thorough mix. After piping the macaroons, tap the tray in
order to release any air in the batter. Consequently, their volume will decrease.
If any air was left on the inside of the macaroons, these would turn hollow when
baked. Leave to cool at room temperature for 20 minutes approximately so that
they dry on the inside and to prevent the shells from cracking during the baking
process due to humidity. They will be ready to be baked when our finger does
not stick to the batter when touching it. Bake at 155 °C in an oven with no venti-
lation or the minimum possible, vents open, for around 10 minutes.

ALBUWHIP 18