Actiwhite

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Egg

Ingredient Features

Ingredient Features

Halaal and Kosher certified

Ingredients

Group 1
Ingredient
KG
Actiwhite
0.100
Water (Luke Warm)
1.000
Castor Sugar
2.000
Total Weight: 3.100

Method

Place water and Actiwhite into a mixing bowl. Mix thoroughly to disperse. Leave to stand for ±10 minutes. Add sugar, whisk ±7 minutes on fast speed until maximum volume is obtained. Pipe as required onto SILICONE RELEASE PAPER. Dry out at 110°C for ±3 hours or in a cooling oven overnight.
For Royal icing use 65 grams Actiwhite per 500 grams of water.

Usage

1 part ACTIWHITE to 10 parts water.

Nutritional Information

Type
Value
Energy (kj)
1,438.00
Protein (g)
43.10
Carbohydrates (g)
44.00
Sugars (g)
38.00
Total Dietary Fibre
0.00
Mono-unsaturated (g)
0.10
Poly-unsaturated (g)
0.00
Ash (g)
0.00
Total Fat (g)
0.20
Sodium (g)
811.60

Ingredients

Dried Egg Albumen, Sucrose, Thickeners (E466, E412), Acidity Regulator (E330)

Packaging

Code
Size
Type
Palletisation
31100
4 KG
Plastic bag

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group 1
Ingredient
KG
Actiwhite
0.100
Water (Luke Warm)
1.000
Castor Sugar
2.000
Total Weight: 3.100

Method

Place water and Actiwhite into a mixing bowl. Mix thoroughly to disperse. Leave to stand for ±10 minutes. Add sugar, whisk ±7 minutes on fast speed until maximum volume is obtained. Pipe as required onto SILICONE RELEASE PAPER. Dry out at 110°C for ±3 hours or in a cooling oven overnight.
For Royal icing use 65 grams Actiwhite per 500 grams of water.

Usage

1 part ACTIWHITE to 10 parts water.

Nutritional Information

Type
Value
Energy (kj)
1,438.00
Protein (g)
43.10
Carbohydrates (g)
44.00
Sugars (g)
38.00
Total Dietary Fibre
0.00
Mono-unsaturated (g)
0.10
Poly-unsaturated (g)
0.00
Ash (g)
0.00
Total Fat (g)
0.20
Sodium (g)
811.60

Ingredients

Dried Egg Albumen, Sucrose, Thickeners (E466, E412), Acidity Regulator (E330)

Packaging

Code
Size
Type
Palletisation
31100
4 KG
Plastic bag

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.