Free Range Albuwhip - 500g - Sosa
Free Range Albuwhip - 500g - Sosa
Free Range Albuwhip - 500g - Sosa
Free Range Albuwhip - 500g - Sosa
Free Range Albuwhip - 500g - Sosa
Sosa Free Range Albuwhip : Exceptional whipping stability for meringues and airy mousses.
Sosa Free Range Albuwhip airy microwave cake detailled view
Squid Oreo by Chef Carlos Maestre — dehydrated squid ink meringue and aioli air made with Sosa Albuwhip Free Range

Free Range Albuwhip - 500g - Sosa

55028
21.90 € excl. VAT
23.10 € incl. VAT
Delivery: 3 to 5 working days

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Albuwhip Free Range - Whipping Protein (100% Free Range Egg Albumin) - Sosa
Available formats: 500 g Jar and 12.5 kg Box.

Albuwhip Free Range combines Sosa's legendary technical performance with a strong commitment to animal welfare. It provides significantly better stability and volume than fresh egg whites, ensuring consistent results and responsible sourcing for modern gastronomy.

  • Applications: Perfect for meringues, macarons, soufflés, and light mousses.
  • Dosage: 80 to 100 g / kg.
  • Ethical Advantage: Sourced from 100% Free Range eggs.
  • Dietary: Clean Label, Vegetarian, Kosher Certified & Halal compatible.

♥ Panier des Chefs Staff Pick: The perfect response to your customers' new expectations. You keep the technical performance of classic Albuwhip (ultra-stable whipping) with a responsible product story that adds value to your menu. 🍽️ Discover our exclusive recipe: the Calamari Oreo by Chef Carlos Maestre in the Recipe tab above.

High-Performance Albumin with an Ethical Edge

Albuwhip Free Range is the essential tool for pastry chefs looking to replace fresh or pasteurised egg whites. Its air retention capacity is exceptional, allowing for firm, long-lasting structures with the added value of responsible sourcing.

Usage Advice & Tips

Mix cold into a fat-free liquid base. For optimal results, it is recommended to hydrate the mixture for 24 hours before whipping with an automatic whisk. Its coagulating function ensures impeccable stability during and after baking (perfect for soufflés, sponges, and macarons).

Technical Specifications

Feature Details
Origin 100% Albumin from Free Range eggs
Properties Whipping, emulsifying, and coagulating
Dietary Vegetarian, Kosher Certified, Halal Compatible, Clean Label
Shelf Life 24 months

Allergens: EGG | May contain traces of nuts, soya, sulphites, milk, mustard, sesame, peanuts, celery.

Professional Applications

Specifically designed for high-volume production of:

  • Meringues and Macarons
  • Marshmallows (Nuages) and Mousses
  • Soufflés and Sponge Cakes

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Oreo de Calamar - tapas du chef Carlos Maestre realisé avec Albuwhip Plein Air Sosa

Calamari Oreo

Recipe by Chef Carlos Maestre

The iconic "Bocadillo de Calamares" tapa reimagined: a dehydrated squid ink meringue replaces the bread, stabilised with Albuwhip Free Range. Classic aioli is transformed into a light, ethereal air, for a single bite combining crunch, fragility and marine identity.

Serves 1 (tapas portion)
Steps: 3

1 - Squid Ink Bread (dehydrated meringue)

  • 200g Cold water
  • 18g Albuwhip Free Range
  • 15g Caster sugar
  • 3g Salt
  • 18g Squid ink
  • QS Black sesame seeds (for finishing)
  • Pour cold water, sugar, salt and Albuwhip Free Range into a bowl. Blend at maximum speed and leave to hydrate for 3 to 4 minutes.
  • Add squid ink and repeat the process. Blend again at maximum speed and leave to rest for a further 3 to 4 minutes.
  • Preheat the oven to 90°C on dry heat.
  • Transfer the mixture to a stand mixer and whip at medium-high speed until a firm meringue is achieved.
  • Spread onto a Silpat sheet, shaping into burger bun-sized circles. Sprinkle black sesame seeds on some pieces to simulate the top of the bun.
  • Dry in the oven for 3 to 4 hours. Set aside until needed.

2 - Aioli Air

  • 120g Cold water
  • 12g Albuwhip Free Range
  • 15g Cider vinegar
  • 3g Salt
  • 200g Sunflower oil
  • 1 garlic clove
  • Place all ingredients except the oil into a bowl. Blend at maximum speed for 30 to 40 seconds and leave to hydrate for 3 to 4 minutes.
  • Place the blender at the bottom of the bowl and add sunflower oil in a thin stream while emulsifying.
  • Refrigerate for a minimum of 3 hours to allow the texture to stabilise.
  • Transfer the aioli to a piping bag and set aside until needed.

3 - Assembly: Calamari Oreo

  • QS Fresh squid
  • QS Plain flour
  • QS Salt
  • Frying oil
  • Cut the squid into thin rings. Season with salt, coat in flour and fry at 180°C until golden and crispy.
  • Drain on absorbent paper.
  • Pipe aioli dots onto the base of the squid ink bread.
  • Arrange the squid rings over the aioli.
  • Add more aioli on the top piece of bread and close the assembly.

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