Egg Albumen Powder, High Whip
Suitable for the confectionery and bakery industry. The advantages of this product include excellent whipping qualities and good foam stability. A further advantage is the storage conditions, handling and shelf life of powder compared to other liquid products.
Consists of 100% natural de-sugared, spray dried and pasteurized egg white. 100 g of powder dissolved in 700 g of water corresponds to 800 g of fresh egg white (equivalent to approx. 25 eggs). It is recommended to leave the solution to stand a while before use in order to absorb all the water.
Keep in a dry, dark and well ventilated area.
At 2 °С: 24 months in an unopened package.
At 20 °С: 12 months in an unopened package.
Blue polybag in a carton box, 20 kg net.
| Typical Values | Guaranteed Values | ||
|---|---|---|---|
| Analytical Data: | pH-value Moisture Foam whipping test Protein Fat content Solubility | 6.0 - 8.0 6.5 - 8.0% >16 cm >80.0% <0.5% >90.0% | 6.0 - 8.0 6.5 - 8.0% 16-20 cm >80.0% <0.5% >90.0% |
| Micro | Total plate count Enterobacteriaceae Salmonella Staph. aureus | <5.000/g <10/g Negative/25g Negative/0.01g | <5.000/g <10/g Negative/25g Negative/0.01g |
| Nutrient Content pr. 100g: | Energy | Approx. 1450 kJ / >320 kcal | Approx. 1450 kJ / >320 kcal |