Are you a fan of macarons – as we at Virto-Cuccolini mostly are?
If so, you should know that egg white plays an important role within the consistency of the macaron – when foamed and then cooked, it creates a light, delicious body, which fills your mouth with sweetness and flavor.
Egg white is mostly sold as a food ingredient in powder nowadays, which makes it easier to handle and can also be even more easily incorporated into the dough.
We happened to test egg white powder for safety sieving with our VP2 C-Line circular vibrating sieve. We initially thought that this type of powder would not be that easy to sieve, due to its tendency to agglomerate. On the contrary, we were pleased to discover that our vibrating sieving technology can handle this task quite well, as you can see from below video shot in our lab: