What is Hyfoama?
Hyfoama is an agent that is produced for milk protein hydrolysis.
The product is a powder of yellow colour and a strong solubility in water.
Grace to its mountainous qualities can give lightness and volume to products such as meringues, pastel, ice making, or it can be used to replace the albume or to improve it.
For this reason it is widely used in the world of pastry.
How do you use hyfoama?
Using it is really very simple, just melt it in a liquid and mount it with an electric snoop.
You can replace the albume completely and prepare delicious desserts that require it such as meringues and prepare desserts for egg intolerants.
Mounted with water and sugar has the consistency of the mounted egg white until stiff.
Recipe Real ice with hyfoama
This particular type of Royal Ice does not require the use of the albume that will be replaced by the hyfoama, so it can be consumed by intolerant people to the eggs.
Ingredients:
- 3gr of hyfoama;
- 30gr water;
- 240gr of icing sugar
Proceedings:
- Put in a container the hyfoama and the powdered sugar and mix the 2 ingredients for good.
- Add the water and mount the mixture with the use of an electric shocker until the desired consistency is achieved.
- So it is ready to be used and we recommend you keep covered to prevent hardening
A variant could be that of the Cocoa Glacier, it will be enough to replace a part of the icing sugar the same amount of cocoa, in the example of our recipe put 210gr of icing sugar and 30gr cocoa.
Where can I buy Hyfoama?
If you want to prepare the real ice, or use this ingredients in pastry or in the house, buy it on our online shop, click on the photo
