| ≥1 piece |
egg powder with high quality
1.light yellow and white powder
2.improve the protein content
It is made of fresh egg and with
1) Moisture: max 4.0%
2) Protein: min 60.0%
3) Free Fatty Acid: max 4.5%
4) PH: 6.0-7.0
5) Appearance: loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities.
5) Melamine: negative
6) Total bacteria: max 5000cfu/g
7) Coliform Group: max 0.4MPN/g
8) Salmonella: negative per 25g
High Whip(Whipping Height )≥100mm
Gel (gel Strength) 400-500 g/square centimetre
High Gel(gel Strength) 500-600g/square centimetre
Super High Gel(gel Strength) ≥600g/square centimetre
Origin :Hungary