PRODUCT DETAILS

Consumption Area and Functional Properties

It is used in all sectors where whole eggs are used, such as biscuits, crackers, pasta, cakes. Another advantage is storage conditions, transportation and shelf life.

Description

Whole Egg Powder is obtained by drying pasteurized liquid eggs with a spray dry machine.

100 g of whole egg powder dissolved in 300 ml of water is equivalent to 400 g of fresh whole egg

Ingredients

Whole Egg Powder

Storage and Shelf Life

It should be stored in a cool dry and well-ventilated area.

Shelf life is minimum 24 months at 20°C up to 75% humidity..

Packaging

Net 15 kg in quadro bags

PRODUCTION PROPERTIES

  General ValuesGuaranteed Values

 

Physical Properties 

 

pH

Humidity

Protein

7.0 -9.5

<6 %

>47%

7.0-9.5

3,5-6.0 %

45-48%

 

 

Microbiological Properties

Total Live Count

Enterobacteriaceae

Salmonella

Staph.aureus

Energy

<10.000/g

<10/g

Negative/25g

Negative/0,01g

Approximately 2400 kj/592 kcal

<5.000/g

<10/g

Negative/25g

Negative/0,01g

Approximately 2420 kj/579 kcal