What I sell directly to the consumers – mostly my colleagues for the time being – can contain “unprocessed animal products”, and that’s mostly eggs and meat. On the other hand, whatever I sell to a retailer for resale (and for the time being, that’s Luc), can’t. That means: no quiches, no cakes, a very limited range of biscuits.
That’s why my contributions to Luc’s range have been mostly bread-based: breadsticks and focaccie.
So, I see you asking, how is it you announce that biscuits containing egg whites are available at Luc’s?
Easy: I used “processed egg whites”, available in a carton at the local supermarket. These have been treated to destroy any latent germs, and no longer count as “unprocessed animal products”.
Now, for a bake like the croquants aux noix, the processing doesn’t cause any problem: the recipe really contains just a dash of egg whites to bind the dough.
I have no idea how they would work for macarons, for instance, or meringue. I might have to do some testing before the carton of egg whites expires. Oh, and I forgot to mention, they contain an additive, guar gum, which may change things as well.
It’s also possible to obtain 2-litre bottles of whole eggs, but I’m told they’re not really good for baking sponges, for instance. And the quantity is another problem. 2 litres equal 40 medium eggs. That’s far too much for me at the moment, I hate wasting food. Unless I get an order for a large number of quiches, I don’t see me using that for the time being…