Cracked macarons with a bumpy surface? – Not with us!

At OPW Ingredients, we pride ourselves on being experts in the development of innovative bakery food products. Our dedicated team of product developers brings extensive experience and passion to every project, ensuring that we deliver high-quality ingredients tailored to your needs. With our cutting-edge technology and commitment to excellence, we are your trusted partner in creating exceptional bakery solutions for the food industry.

The manufacturing of macarons is not an easy task.

• Cracked macarons
• Macarons without feet
• Macaron shells with noses (or points)
• Macarons not perfectly round
• Macarons with a bumpy surface

All these are some of the most common problems that macarons manufacturers face.

However, OPW Almond Protein Extra Fine has shown to be a perfect addition to this recipe, helping improve the texture of this French delicatessen without compromising taste.

· Improved Shape Stability: The mixture holds its shape better when piped, causing the macarons to spread slightly without running wide.

·?Reduced Formation of "Noses": The firmness of the mixture prevents quick formation of "noses" on the hoods, providing sufficient time for coating.

·?Faster Drying Time: The mixture dries faster than usual, which shortens the overall production time.

·?Smooth Shells: The fine almond protein results in smooth shells without unsightly unevenness, making the mixing and folding process more homogeneous and easier.

·?Stable Foam Consistency: The mass collapses less quickly due to the firm consistency of the foam.

·?Water Binding and Stability: The combination of plant proteins binds the water, providing stability.

·?Beautiful "Feet": The good drying behavior helps in creating beautiful “feet” when baking.

·?Easy Assembly: The macarons are not too dome-shaped, making them easier to assemble and fill.

·?Nutritional Benefits: The product contains approximately 10% protein, a third less fat compared to a commercial equivalent, a higher fiber content, and a lower energy content.

In addition, thanks to the many beneficial properties of almond protein the addition of egg is not needed, obtaining a plant-based version of macarons, a product much searched for on the market but difficult to achieve till now.

Don’t miss out on the opportunity to improve the quality of your macarons with the exceptional quality of OPW Ingredients’ Almond Protein. Try it today and embark on a journey of culinary excellence!