Frozen Pasteurised Baker’s Egg White
Avoid shelf life issues with our frozen liquid egg products.
Download the technical sheet Download product brochureDescription
Cocotine’s pasteurised egg whites
Baker’s egg whites are often beaten and help to give your creations structure and volume. Their light texture can also make them nice and airy.
Our Pasteurised Baker’s Egg White is packaged in 1 kg cartons, each of which contains 33 egg whites.
Our pasteurised eggs come from free-range chickens farmed in France.
Advantages of our Pasteurised Baker’s Egg White
Egg whites are known for their high protein content. They are also used to lighten a dish.
Our Pasteurised Baker’s Egg White has no preservatives or artificial colours, and it is packaged in recyclable cartons that help retain the full nutritional value of the product.
The frozen version lets you keep your Cocotine liquid egg whites for up to 24 months in the original packaging.
Ideal for food service professionals
Cocotine’s liquid egg whites can be used in a multitude of recipes, such as meringues, macarons, mousses and pastries.
Instructions:
- Thaw bricks individually for 12 to 24 hours (temperature 0/+4°C) before use.
- Thaw bags for 72 hours (temperature 0/+4°C) before use.
- Shake before use.
- Use within 24 hours of thawing at 0°C to +4°C.
- Do not refreeze a thawed product.
Specificity
Oeufs de France
Packaging
Carton 1kg or 5kg
Recipe
Sponge Fingers with Dried Apricots and Almonds (100 guests)
- 9 kg Cocotine Pasteurised Baker’s Egg White
- 1 kg butter
- 2 kg icing sugar
- 800 g flour
- 800 g almond powder
- 48 g baking powder
- 50 dried apricots
- 200 g raw almonds
Melt the butter.
Mix the almond powder, icing sugar, baking powder and flour.
Add some Guérande sea salt.
Beat the Cocotine liquid egg whites and add to the dry mix.
Add the butter and mix until the dough is smooth.
Pour into small cardboard boxes.
Recut the dried apricots and decorate with raw almonds.
Bake for 20 minutes at 180°C. Let cool and serve.
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