Whole Egg Powder
Used in the production of bakery, confectionery, meat products, and ready-to-eat meals.
The product has good structuring and emulsifying properties, ensuring stable quality of finished products. Compared to liquid egg products, the powder is more convenient for storage, transport, and dosing.
Suitable for industrial and professional use.
Consists of 100% whole egg powder. Pasteurised and spray dried liquid whole egg mass. 100 g dissolved in 300 g of water corresponds to 400 g of fresh whole egg (equivalent to approx. 8 shell eggs).
Store in a clean, dry, and ventilated area.
At temperatures not exceeding +2°C: 24 months
At temperatures not exceeding +20°C: 12 months
Blue polyethylene bag in a cardboard box or paper bag, net weight – 20 kg.
| Typical Values | Guaranteed Values | ||
|---|---|---|---|
| Analytical Data: | pH-value Moisture Fat content Protein Haenni value Solubility | 8.7 – 9.2 3.5 – 4.5% 38.0 - 42.0% 48.0 - 52.0% 21-24 >85.0% | 8.7 - 9,2 3.5 – 4.5% 38.0 - 42.0% 48.0 - 52.0% 21-24 >85.0% |
| Micro | Total plate count Enterobacteriaceae Salmonella Staph. aureus | <10.000 CFU/g <10/g Negative/25g Negative/0.01g | <10.000 CFU/g <10/g Negative/25g Negative/0.01g |
| Nutrient Content pr. 100g: | Energy | Approx. 2300kJ / or 550kcal | Approx. 2300kJ / or 550kcal |