Dry protein. All questions in one place

Hello, I ask for help.

I'm an amateur. It is often necessary to make airy items (meringues, nut biscuits, etc.). They all involve a lot of protein, and I always regret throwing away the yolks. I decided to try to buy protein powder, experiment with it.

The proportions for hydration used those on the label: 1: 7.5 (8).

Experience is numbered once. Kiev cake.
The cakes are very dense. I sin on dry protein, because this is not the first time I make a cake

Experience number two. Macarons
And I immediately took the recipe with custard meringue. Oh, this is where an ambush happened. Some of the protein had to be set aside in order to moisten the dry ingredients, and then add the meringue to them. It didn't work out, but the meringue turned out well, ooooooo dense.

Experience number three. Angel biscuit (which is only on squirrels)
The biscuit turned out to be very porous, hmm ... like yeast pancakes, quite dry. But after assembling the cake with whipped cream, in the end the taste came out excellent.

Experience number four. Just a meringue.
Now dries in the oven. Let's see what I get at the exit. I looked through the forum, took the ratio 1:10. Everything whipped up well, even very well. But. when deposited, the first cookies were embossed, and those that were almost the last ones began to blur. Here are the possible options: adding liquid dye. I read somewhere that dry protein does not like liquid dyes and the meringue floats.

Already ripe. It tastes perfect. Without the accumulation of melted sugar, nothing sticks on the teeth, not empty. But here's the view ... the view is so so

The photo shows that not all the cookies have relief outlines - this is already the meringue flowing.
Questions.
1. Are there any universal rules for working with dry protein (this is possible, this is not)?
2. What is the best way to use dry protein (mix it with raw proteins (I subtracted that it is optimal 3 grams of dry protein per 100 grams of usual), add to the dough (what percentage of dry matter?), Beat with sugar or powder, for some purposes dilute more, but for others less (after all, they write differently everywhere, the range of proportions is from 1: 6 to 1:10, and this is significant)?
3. So how is it used in confectionery production (the one that is serial)?

Thank you so much.

[Zmeika]

Zmeika, here here I gave a recipe for how to use dry protein for meringues.
Protein powder can be of different production, therefore it is diluted in different proportions. My German (it seems) needs to be diluted 1:10. Others are different. Usually as written in the cooking instructions. And the protein is soaked at different times. I barely soak. Stir and beat immediately.
I didn't use it for other purposes, so I can't tell you. But there in the subject there is a post on how Ira uses dry protein for a biscuit. I know that icing is also made from dry protein to decorate gingerbread and cakes.

Huska, thanks a lot, I completely read the thread in the link. And I did just the meringue with your proportions. By the way, in the chiffon biscuit, the recipe of which was given by Ira, the dry protein went by adding the missing three proteins from 8. I tried to completely replace the egg white with the restored one. Well, the taste is interesting. But if you know what a biscuit should be on the usual protein, then the difference, of course, is obvious.

The fact is that it’s incomprehensible that if you do as the instructions on the label tell you, then the result is sad (and soaked, and measured the temperature of the water, and kept the proportions as far as possible - my scales show only whole grams). Therefore, I am trying to collect as much information as possible from those who possibly practice with dry protein.

[Zmeika]

Zmeika, what kind of protein do you have? Whose production? Maybe someone uses the same and will be able to suggest something.

[7 -10]

Huska, looked at the label again. Our protein, Roskar poultry farm, the label says "for 1 part of protein 7 -10 parts of water ", ie +/- kilometer

[Zmeika]

Zmeika, found this information on your protein powder. It turns out he is also different. What is yours?

🔗

Here is this "Pasteurized dry unsugared egg white" (A)

I opened it and reread Markhela about dry egg products. I took out one main "no" - you can't use dry egg products for creams, since the powder does not dissolve completely.

I experimented again today.

The theme of the experiment is Italian meringue.
The ratio of the products and the temperature of the syrup took 🔗:

Ready protein - 115 gr. (hydration 1: 8,5 dry protein 12 g + 102 g water).
Sugar - 150 gr
Water - 57 gr.
Domestic gel dye, syrup temperature for brewing meringue - 114 C.

I still soaked the protein. I filled it with water and went to the store. When I returned, there were no lumps.
When I put the syrup to cook, I waved the extra water. However, it was only by the way, since the syrup quickly reached 114 C.
The dye was added to the syrup as soon as it boiled, so that there was no excess moisture in the merengue.

By the time the syrup was poured into the whipped egg whites, they were fluffy, but not of the same condition as the bowl can be turned over. Poured in syrup.

Now from the interesting.
According to my observations, dry proteins are completely indifferent to the speed of the mixer, so after washing for 5 minutes at an average speed, I brought the revolutions to the maximum and brought the proteins to fluff, beat the brewed proteins at the same high speed.
After complete cooling, the brewed proteins did not become dense, I already thought that I could pour it out, but I decided to suffer some more. And lo and behold! after about 15 minutes I had solid peaks. Hurrah!
I will try again pasta on Italian meringue made from dry proteins.
If suddenly anyone is interested, then I will insert a photo.

[Zmeika]

Zmeika, well, of course it's interesting. We are looking forward to the photo.

I posted on my website the work of El Grandioso on my round dances around dry protein.

Now breaf over my creative throes.

1. Cake "Kiev"
I took it up when I had a very modest idea of ​​how to make cakes at home. But I used good guidance and the cake came out like in the song "on the face of the terrible, kind inside." That is, the design turned out to be somewhat oblique, there was no finishing (I just did not know which side they were approaching to nozzles, bags, syringes, etc.), but it tasted amazing, just like "then"


When my toad squeezed his sinewy paws on me and I felt sorry for the yolks, I reached for the dry squirrel.
The logic was nowhere simpler - pure Kiev cake cakes (well, with some reservations) dried meringue with nuts. In addition, the recovered protein does not require fermentation. For trying to cheat on squirrels, I was punished with this


The cake turned out exactly the opposite. It was pleasing to the eye, but the cakes turned out to be dense, with temper, the pieces were poorly cut, or rather, they were pricked by vertically sticking a knife at any point on the cake map.

Look at both photos - the difference in cake heights is obvious. Both cakes were made on the same molds.

2. Italian meringue (yesterday's initiative).

I needed to make sure that the meringue would beat on dry protein. I didn't plan to use it for anything, so I just baked it with bezeshki. I was too lazy to wipe the tip of the nozzle after each cookie, so the shape was just blotchy. But even in this form, it is clear that the meringue keeps its shape. Ready-made dried cookies are very soft in taste, pleasant glossiness, not hollow, without caramel.

I am still a photographer (as well as an amateur pastry chef), so what happened is what happened

At this stage, I poured in syrup


And at this stage, the proteins have already cooled down (the trickle hit the whisk, therefore, syrup splashes on the walls)

then I was visited by universal sadness that this can be finished, but

but after 12 minutes it began to thicken and it turned out like this:


Well, the end result


Compare with these (they are in French merengue):


That is, it is clear that the latter are without gloss. It tastes the same though

A little later I will lay out the biscuit on the proteins.

Now about the biscuit. About the angelic one, which is on squirrels. The recipe and technology are simple.

On the restored squirrel, my sponge cake did not run out of shape for a small one, it turned out to be ooooooooo lush, sooooo porous (like a sea sponge) and rather dry. In principle, a standard sponge cake without oil is also dry, but this one has a strange sensation on the tongue due to its large pores. I can’t say that it’s unpleasant, rather unusual, a little rude. On the contrary, the biscuit on raw proteins is very tender.

Look here:

a small portioned cake made of raw proteins is made on a round shape 10 cm in diameter, although the photo is not large, the texture is clearly visible.


And this is a biscuit on dry protein. It can be seen how "perforated" it is. It adhered to the walls of the mold so reliably that turning the mold before cooling was completely unnecessary, I scraped it off the walls with special care, and still a small piece remained at the bottom when shaking out.


But here is a ready-made cake made from such a biscuit with whipped cream and fruit tastes disgustingly good. The cream softens the dryness, and the perforation gives just the airiness, something interesting.

Today I can summarize.

1. For meringues, dry proteins are what you need. But having bought yourself a package of protein, you need to be prepared for the fact that the first two or three servings will have to be spent on the release - this will be a search for optimal hydration and a search for proportion.

2. I will listen to Markhel and will not try to squeeze the recovered protein / yolk / egg into creams

3. For biscuits, definitely dry protein should be taken in proportion to raw. But the optimal proportion must be sought. And I think that dry protein is just the same substitute for baking powder - the biscuit will rise well.

4. I will make homemade sausages, I will definitely add dry protein, but this is a topic of another forum

The next step is pasta, which is almond. When I get to them, I will unsubscribe.

See how egg white powder is used on 🔗

Dry egg white HW (albumin) has a high foaming capacity and foam stability. Provides an airy, porous biscuit structure.

That's what she said - porous!

In a specific link, a recipe is given in which the eggs are completely replaced with dry egg white, but how many "additives" are there: lecithin, an emulsifier, a baking powder (but this is probably still for flour), starch ... and more to granulated sugar and invert. (This is how you read it and any hunt to buy cakes in the store will be repulsed.)

Pay attention to the proportion of protein hydration: 1: 7 and this despite the fact that the recommendation of the powder manufacturer is not taken into account, that is, the minimum amount of liquid is assumed for the biscuit (after all, invert syrup is never a substitute for water)?

But I like the idea of ​​including syrup.

Just don’t laugh ... I found a dissertation abstract (!!!) on the use of dry egg products in production. The best characteristics of the biscuit semi-finished product were obtained by reducing protein with water in a ratio of 1: 8.5, yolk - in a ratio of 1: 2.5!

[Zmeika]

Zmeika, Hello! Tell me, have you tried making pasta on dry protein? It so happened that there is a kilogram bag of dry protein in the refrigerator. I want to find an application for it)) It's a pity to throw out yolks from raw eggs (I just can't understand how the amount of dry powder corresponding to the amount of raw one specified in the recipe is calculated. For example, for Italian meringue for making pasta, 50-53 grams of raw protein is needed. How to calculate how much powder to take? I would be grateful for your help))

I also want to buy such a protein. Here is the description I found on the website of the online store:
Dry fermented egg white 100g (Italy) with high foam stability
Ingredients: Spray-dried chicken egg white, pasteurized.
Egg white powder is a product made from the proteins of fresh eggs obtained by separating the yolks.
Egg white powder has better whipping performance than regular chicken protein and has high foam stability.
Protein powder is a good foaming agent that can retain sugar. This leads to its use in the production of creams, marshmallows, soufflés, meringues, cakes, etc. In confectionery production, dry egg white is used in cases where high skill is required to create persistent foam, emulsify fats, uniform distribution of production components, as well as enrichment of products with high-grade animal proteins.
1 kg. dry egg white corresponds to approximately 310-330 fresh egg whites (approximately 90 chicken eggs).
Application:
mousses, dairy products, "warm ice cream", meringues, cakes, pastries requiring airiness, etc.
Benefits of using protein powder:
• facilitation and acceleration of the technological process
• increasing the sanitary level of our own production
• reduction of energy consumption, reduction of the required production area
• stability of the quality of finished confectionery products.
Preparation:
Dilute 1 part by weight of protein powder in 7 parts of water.
Egg White Powder Breeding Process:
Water is poured into the mixer at a temperature of 30-35 C, in accordance with the proportion for recovery - 1 part of dry protein + 6-7 parts of water. First, pour in a little water (30 g), add protein, mix thoroughly, continuing to stir, pour in the rest of the water. Stir the mixture for 20-30 seconds. And leave until completely dissolved. Duration of the dissolution process is about 30-40 minutes. The recovered protein is whipped first at low speed (7-10 minutes), and then at high speed and about 15% of the amount of powdered sugar provided by the recipe is added to the whipped proteins.
The process of obtaining dry egg white
Egg white powder is a homogeneous powdery mass from white to light yellow in color, with a natural egg smell and taste. Protein production takes place by separating the egg into protein and yolk fractions using separate cups. Protein undergoes changes in the composition of matter at the molecular level due to the fermentation process - the extraction of glucose.
Next, the egg white is pasteurized and dried by air spray.

Good evening!
Lovers, experts, craftsmen- Sos
After watching a million videos about albumin meringues, I decided to try the miracle protein. I bought in a store for pastry chefs a weight labeled albumin HW (Argentina) I have been fighting with him for the fifth time, but the result is zero. Although the video is so easy and simple ... All the processes are followed, whipped to stable peaks, very dense, diluted first 1: 7, then 1: 6 and the last time 1; 5, the last time Whipped for about 15 minutes, everything is good, divided into 3 parts, added dry dye, the first bezeshki settled normally with a good pattern, began to divide the remaining part, I looked in the bowl a little swam, the second planted the drawing a little softer initially, and after 2 minutes it completely blurred and became just a drop ... the third in general I didn’t do it ..... and all 5 times the same, the first time I thought I whipped it up a little, so I swam, but the first large ones that were planted a little blurred, small norms remained, what could be the problem ......?
I was told on another forum that the problem could be in the albumin itself, that perhaps the albumin is not fermented (I honestly did not know that there are different) wrote to the store's website, I was unsubscribed that the albumin is fermented, I don't even understand what is the reason for the vagueness, made French meringue

[Minerva]

Minerva, look this recipe. Maybe you can find a clue.

[Husky]

Husky, thanks a lot, I will try