\nMix slowly the product with 10 times its weight of water until completely melted, then whip normally
\n(see Rehydration of Ovoneve<\/strong><\/a>).<\/p>\n
Product lasting<\/strong> Packing<\/strong> Chemical features \/ whipping capacity \/ stability<\/strong> Microbiologic features<\/strong> Nutritional values per 100 g of product<\/strong> Ovoneve in Pastry<\/strong><\/em> Ovoneve in Professional Cooking<\/strong><\/em> Ovoneve data sheets<\/strong><\/p>\n
\n24 months<\/p>\n
\nBags of 15 or 25 KG each<\/p>\n
\npH 5,30
\nWhipping* (cm) 14
\nTightness* (minutes) 18
\nDripped* for 30 minutes (ml) 6
\n*Stability and whipping test<\/strong><\/a><\/p>\n
\nTotal bacterial contents 5.000 per g max
\nYeast and mould 10 per g max
\nSalmonella absent in 50 g<\/div>![\"Ovoneve\"](\"http:\/\/ovoneve.it\/wp-content\/uploads\/2016\/04\/ovoneve_01-150x150.jpg\")
<\/a>
\nContents<\/strong>
\nProtein 80% Min.
\nAshes 5% Max.
\nHumidity 8% Max.
\nCarbohydrates 4% Max.
\nOther microelement 6% + o \u2013 1% c.a.<\/p>\n
\n375 Kcal \/ 1570 Kj<\/div>
\n
\nOvoneve<\/strong> can be used for Spumiglie, Nougat, Italian Meringue, Macaroon, Marzipan, Icing and every recipe of Italian traditional pastry in which albumen is used; it can be used to stabilize together with fresh or pasteurised albumen and to whipping cream; to gelatinise Bavarian creams and \u201cpanna cotta\u201d in order to reduce fat level.<\/p>\n
\nOvoneve<\/strong> is used for thickening the fillings and coverings of breadcrumbs, for whipping souffl\u00e9s, for thickening sauces.<\/p>\n
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