- Gastronomy Technology
- VERSAWHIP 454G
Versawhip is an essential ingredient for foam making. Versawhip plays the role of gelatin or egg whites in foam making -- stabilization. Versawhip works very well with ingredients high in acidity, and should not be used with high-fat content foams.
Consider the texture that you want the final result to have -- Versawhip is the optimal choice for forming airy, delicate foams - you should be able to expect around the twice the lightness from a foam made from Versawhip as opposed to egg whites.
This formula is particularly designed to be easy to use -- mix in a blender alongside liquid and thickener (such as xanthan gum) - leave to settle until foam forms.