Irca Since 1919 Powdered Egg White Mix - 1 KG Professional Pastry Grade

Irca Powdered Egg White Mix is a high-performance, professional-grade ingredient designed for superior stability and convenience in pastry and confectionery production. This shelf-stable powder offers a reliable alternative to fresh egg whites, ensuring consistent aeration and structural integrity for delicate recipes like meringues, macarons, and mousses.

As a Canadian seller based in Calgary, Alberta, we provide this 1 KG staple to help bakeries and home pastry chefs eliminate the waste and food safety risks associated with fresh eggs. This mix rehydrates quickly and whips to a high volume with excellent peak retention. Enjoy fast shipping across Canada on every order.

BEST FOR: Meringues, macarons, royal icing, mousses, marshmallows, souffles

ALLERGEN NOTE: Contains Egg. May contain traces of milk, soy, and nuts.

WHY IT WORKS

• Superior stability ensures that whipped peaks hold their shape longer than fresh egg whites.

• Shelf-stable format eliminates the need for refrigeration and reduces the risk of cross-contamination.

• Consistent protein concentration guarantees uniform results in every batch of macarons or meringues.

• Fast rehydration allows for quick preparation, saving labor time during busy production shifts.

• Exceptional aeration properties yield a high-volume foam that is perfect for light and airy textures.

• Reliability for repeat use makes it the gold standard for high-volume bakeries requiring standardized outputs.

USE CASES

• Professional Bakeries: Used to create perfectly smooth royal icing for intricate cookie decorating and wedding cake details.

• Pastry Chefs: Ideal for mass-producing macaron shells where moisture control is critical for the perfect "feet" and shell texture.

• Catering Services: Solves the problem of handling liquid eggs at large events, providing a safe and stable base for mousses and fluff.

• Gourmet Home Bakers: Performs well for perfecting difficult recipes like Pavlova and souffles that require maximum structural stability.

SPECS

• Size: 1 KG (2.2 lbs)

• Brand: Irca Since 1919

• Format: Dry Powder

• Product Type: Egg White Substitute / Meringue Powder

• Storage: Store in a cool, dry place away from heat and moisture

• Country of Origin: Italy

FREQUENTLY ASKED QUESTIONS

How do I rehydrate the egg white powder? Mix the powder with water according to the ratio provided on the packaging (typically 1 part powder to 7-10 parts water) and whisk until fully dissolved.

Can I use this for macarons? Yes, this is a preferred choice for professional macaron production because it offers more stability and consistent moisture levels than fresh whites.

Does it taste different than fresh egg whites? When rehydrated and used in recipes, there is no noticeable difference in flavor, though it provides a cleaner, more stable structure.

Is this product pasteurized? Yes, powdered egg whites are pasteurized during the drying process, making them safer for use in "raw" applications like royal icing.

Can I whip this to stiff peaks? Absolutely. This mix is specifically engineered to achieve firm, stable peaks that resist collapsing better than standard fresh egg whites.

How long does the powder last once opened? When kept in an airtight container in a cool, dry place, the powder will remain shelf-stable for several months.