Whole Egg Powder
Suitable for baked products, ready meals, meat products etc. The advantages of this product include its texture and emulsifying properties. A further advantage is the storage conditions, handling and shelf life of powder compared to other liquid products.
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).
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 or paper bag, 20 kg net.
| 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 | <30.000/g <10/g Negative/25g Negative/0.01g | >10.000/g <10/g Negative/25g Negative/0.01g |
| Nutrient Content pr. 100g: | Energy | Approx. 2400 kJ / or 560 kcal | Approx. 2400 kJ / or 560 kcal |