Overview
An egg white powder product for traditional pavlovas and meringue pies. Requires only sugar and water and provides stability to a firm batter that hold its shape during baking and when decorated.
Pettina Pavlova Mix
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
273 days
Type
Pail
Allergens
Contains: egg, May be present due to shared equipment: gluten, milk, soy and sulphites
Ingredients
Group 1
Ingredient
KG
Pettina Pavlova Mix
0.120
Water
0.720
Total Weight: 0.840
Group 2
Ingredient
KG
Sugar
0.600
Total Weight: 0.600
Group 3
Ingredient
KG
Sugar
0.480
Total Weight: 0.480
Method
Pavlovas
1. Dissolve PETTINA PAVLOVA MIX in cold water for 20 minutes.
2. Whisk on top speed for 5 minutes until full volume is attained.
3. Add Group 2 in a steady stream while whisking.
4. Whisk for a further 30 seconds.
5. Add Group 3 in a steady stream while whisking.
6. Whisk for a further 30 seconds.
7. Bake at 150°C for 40−45 minutes with damper open and door slightly ajar.
8. Directions for Shaping Pavlovas:
9. A rigid metal hoop of required dimensions e.g. 25 cm diameter and 4−5cm deep is helpful in forming the shape of a Pavlova.
10. Place hoop on baking tray, cover the bottom with a disk of Kraft brown paper and line sides with a paper ring stapled together. Deposit 480 g mixture into lined hoop and spread ensuring that the topis dome-shaped and that there are no air pockets left.
11. Remove metal hoop and repeat process.
12. After baking, turn Pavlova upside down and gently peel paper off the top.
13. After 5 minutes, gently remove paper from the sides.
14. When cool, dress with unsweetened pure cream, strawberries, passionfruit etc.
Nutritional Information
Type
Value
Energy (kJ)
1,510.00
Protein (g)
57.60
Fat- Total g
0.00
Fat - Saturated g
0.00
Carbohydrate (g)
24.50
Carbohydrate-Sugars g
10.80
Dietary Fibre g
4.10
Sodium mg
866.00
Ingredients
Egg albumen powder (cage free), Dextrose, Thickener (1422), Vegetable gum (405), Acidity regulator (330)
Packaging
Code
Size
Type
Palletisation
317003
1.5KG
Pail
Ingredients
Group 1
Ingredient
KG
Pettina Pavlova Mix
0.120
Water
0.720
Total Weight: 0.840
Group 2
Ingredient
KG
Sugar
0.600
Total Weight: 0.600
Group 3
Ingredient
KG
Sugar
0.480
Total Weight: 0.480
Method
Pavlovas
1. Dissolve PETTINA PAVLOVA MIX in cold water for 20 minutes.
2. Whisk on top speed for 5 minutes until full volume is attained.
3. Add Group 2 in a steady stream while whisking.
4. Whisk for a further 30 seconds.
5. Add Group 3 in a steady stream while whisking.
6. Whisk for a further 30 seconds.
7. Bake at 150°C for 40−45 minutes with damper open and door slightly ajar.
8. Directions for Shaping Pavlovas:
9. A rigid metal hoop of required dimensions e.g. 25 cm diameter and 4−5cm deep is helpful in forming the shape of a Pavlova.
10. Place hoop on baking tray, cover the bottom with a disk of Kraft brown paper and line sides with a paper ring stapled together. Deposit 480 g mixture into lined hoop and spread ensuring that the topis dome-shaped and that there are no air pockets left.
11. Remove metal hoop and repeat process.
12. After baking, turn Pavlova upside down and gently peel paper off the top.
13. After 5 minutes, gently remove paper from the sides.
14. When cool, dress with unsweetened pure cream, strawberries, passionfruit etc.
Nutritional Information
Type
Value
Energy (kJ)
1,510.00
Protein (g)
57.60
Fat- Total g
0.00
Fat - Saturated g
0.00
Carbohydrate (g)
24.50
Carbohydrate-Sugars g
10.80
Dietary Fibre g
4.10
Sodium mg
866.00
Ingredients
Egg albumen powder (cage free), Dextrose, Thickener (1422), Vegetable gum (405), Acidity regulator (330)
Packaging
Code
Size
Type
Palletisation
317003
1.5KG
Pail
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