配方类型:

FOOD PRODUCTS

配方说明:

Meringue Stabilizer (Cold Process)

配方组成:

Sugar/1 lb
Tap Water/1 qt
Procedur
Tapioca Flour/18
Dextrose/69
Cellulose Gum, CMC-7HSXP/13
1. Egg whites/1 qt
Sugar/2 lb
Whip medium stiff.
2. Stabilizer/4 oz

配制方法:

Mix. Break up lumps. Add to egg whites and sugar while whipping at medium speed. Whip to desired consistency.