Marimbo Merengue Professional Premix to Prepare Pastry Meringue Wholesale Bag, 5 kg / 11 lb

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$66.46 FOB price

5 kg ($13.29 por kg)

Nuestros descuentos por cantidad:

Cantidad

10+

15+

Precio

$63.12

$60.78

$58.44

Prices are reference FOB prices solely for preparing requests for quotation, and do not constitute a binding offer to sell or to buy.

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Stock up in your pantry all the different South American flavors. The best affordable premixes, spices, herbs and seasonings sold in bulk.

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Compañía: Molinos Marimbo SAIC

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French Meringue: The white of the egg must be separated and added sugar and water whisking it, then cook it in the oven.
Italian Meringue: A syrup (water and sugar) is made at 118º C to pour it in the form of a thin thread over the whites beaten at point snow.
Swiss Meringue: Mix the ingredients (egg white, sugar and water in a double boiler and whisk.
Preparation: With the premix all three types can be achieved and cold, only by adding water in the indicated proportion and whisking (approx. 6 min) you will get a consistent smoothie.
TIP: Cook (in a very low oven, 110º C for about 50 min, depending on the oven) to make traditional meringues, meringues, meringue plates for cakes or pavlovas.
TIP: Decorate cakes: it maintains its consistency without falling and is suitable to keep in an ice cream maker. It can also be gratinated.
Alfajores Bath: For which the amount of water must be increased to the desired consistency and then cook at 110º C until it becomes consistency.