Description
Bakels Actiwhite?
When a recipe calls for glossy meringue peaks or perfectly firm royal icing, consistency is everything?and that?s where Bakels Actiwhite? shines. Developed by the international Bakels baking group and supplied locally by South Bakels, Actiwhite is a powdered egg white preparation made from specially treated fresh hen egg albumen. Designed for professional bakeries, patisseries, and serious home bakers, it delivers stable whipping, high volume, and crisp results without the hassle of separating fresh eggs.
Actiwhite is created from fresh egg albumen that has been processed to denature moisture-attracting proteins. This technical adjustment dramatically improves stability compared with ordinary egg whites, helping whipped mixtures hold their structure longer and reducing the risk of collapse or weeping?particularly important in meringues and decorative icings.
The result is a powder that whips quickly into strong, stable foam while producing meringues that remain crisp, dry, and snowy white, with good cutting properties and minimal breakage. These characteristics make Actiwhite a trusted bakery ingredient wherever reliable aeration and structure are needed.
What It?s Used For
Actiwhite is primarily used as an egg white replacement or stabilised egg albumen powder in bakery and confectionery production. Its whipping properties make it particularly suited to products that rely on strong egg-white foams.
Typical applications include:
Meringues (classic shells, kisses, pavlovas, or toppings)
Royal icing for cake decorating and piping
Macaroons and macarons
Meringue toppings and baked desserts
Confectionery slices and pastries
Decorative icing work requiring stable structure
Because the powder is stable and easy to measure, it also simplifies large-scale production where consistency between batches is critical.
Another practical advantage is convenience: Actiwhite eliminates the need to separate eggs, prevents wasted yolks, and reduces labour time while still delivering professional-quality results.
Key Functional Benefits
Excellent whipping properties
Actiwhite whips rapidly to a strong foam, producing high-volume meringues with reliable structure.
Improved stability
The specially treated proteins help maintain structure in meringues and icings, even in humid environments.
Crisp, dry finished products
Meringues produced with Actiwhite bake to a dry, crisp texture while staying bright white in colour.
Reduced contamination risk
Using dried egg powder reduces the food-safety risks associated with raw egg whites.
Convenience and cost efficiency
No eggs to separate, no leftover yolks, and consistent measuring for bakery production.
Ingredients
Dried Egg Albumen
Sucrose (Sugar)
Thickeners / Stabilisers (E466, E412)
Acidity Regulator (E330)
Allergen: Egg.
Usage
Actiwhite is typically rehydrated before whipping.
Standard reconstitution:
1 part Actiwhite to 10 parts water
Example method for replacing egg whites:
Soak 50 g Actiwhite in 500 g cold water for about 10?12 minutes, then whip as you would fresh egg whites.
For royal icing applications, approximately 65 g Actiwhite per 500 g water may be used depending on the recipe.
Physical Description
Appearance: Pale yellow to off-white fine powder
Particle size: Fine and free-flowing
Type: Powdered egg white preparation
Nutritional Information (per 100 g)
Energy: 1,438 kJ
Protein: 43.1 g
Carbohydrates: 44 g
Sugars: 38 g
Total fat: 0.2 g
Mono-unsaturated fat: 0.1 g
Poly-unsaturated fat: 0 g
Dietary fibre: 0 g
Storage and Shelf Life
Store in cool, dry conditions away from air exposure and strong vapours to maintain quality.
Typical shelf life is about 12 months when stored correctly.
Packaging
South Bakels commonly supplies Actiwhite in 4 kg pails/buckets for bakery use.
