Louis Francois Blanc Gallia – Dehydrated Egg White Powder For Meringues & Foams

Description

Louis Francois Blanc Gallia is a professional powdered egg white designed for strong foaming, better stability, and reliable volume in pastry and confectionery. It is spray-dried and pasteurized, and it is formulated with xanthan gum and triethyl citrate to help create more stable whipped egg white preparations. It is especially useful for meringues, macarons, mousses, marshmallows, nougat, and other recipes where consistency matters.

Use

Rehydrate in cold water, then whip until full volume develops. For best results, start mixing on low speed, sprinkle the powder in evenly, then increase to medium-high speed and whip for about 10 minutes. Room-temperature preparations whip best, and any traces of fat or yolk will reduce expansion. It can also be added at 2 to 5% to fresh or frozen egg whites to improve volume and help prevent graining.

Recommended Dosage

Use according to the application:

• Macarons and almond biscuits: 75 g per 1 L water
• Mousses and soft meringues: 150 g per 1 L water
• Confectionery such as nougat: 160 g per 1 L water

Applications / Practical Uses

Use Blanc Gallia for macarons with a more uniform meringue base and better shell formation, soft meringues and mousses with a light but stable texture, and confectionery such as nougat, marshmallows, and other aerated candies. It is also useful for glossy finishing foams, soufflé bases, and whipped batters that need dependable hold.

Observations

Fine white powder with a neutral flavour and odour. It hydrates and whips quickly, gives strong expansion, and produces a stable foam that is well suited to delicate or longer-hold applications. It is also pasteurized for food safety.

Differences from Other Ingredients

Compared with standard powdered egg whites, Blanc Gallia is designed for faster foam development, better volume retention, and more stable whipping performance. Compared with fresh egg whites, it offers more consistency from batch to batch and can be easier to scale in production. It is also useful in demanding pastry and confectionery work where graining, deflation, and timing can affect the final result.

Origin

Pasteurized, spray-dried egg white stabilized with xanthan gum and triethyl citrate.

Explore more from our collection.