| ≥1 piece |
All kinds of chicken or hen egg powder available here
1. Pasteurized Spray Dried Hen Egg White Powder:
Applications : Cakes, Pastries, Pancakes, Mixes, Pasta, Mayonnaise, Omlettes, Cooked Dishes, Baby Foods, Bakery and Confectionery Products, Ice Creams, Salad Dressings etc
Directions for use : Mix one part of Whole egg powder with three parts of water by weight. Preferably the Whole Egg Powder should be mixed with other dry ingredients before adding water.
Packing : In Export worthy 5 ply CFB boxes, each containing 20 Kgs. net in polybags.
Storage : Dry at 20 Degree Centigrade.
Product Code : 20
Test Paramater Standards
Physical
Moisture (%) : 4.0 (Max.)
pH : 7.0 – 9.0
Fat (%) : 40.0% (min.)
Protein (%) : 45.0% (min.)
Ash : 4.0 (max.)
Solubility(%) : 86.0% (min.)
Taste & Odor: Normal
Colour : Normal
Impurities : Nil
Granulation : 100% through 18 mesh
Additives : Nil
Microbiological
Standard plate count/g 5000 count (max.)
Coliform count /g < 0.3/g
Enterobacteriaceae Count/g : 10/g (max)
E. Coli Negative / g
Salmonella sps Negative / 250 g
Staphylococcus aureus Negative / g
(cogulase positive)
Yeast & mold 10/g (max.)
2. Pasteurized Spray Dried Hen Egg Yolk Powder
Applications : Cakes, Cake Mixes, Doughnut Mix, Sweet Doughs,Pastries,Pies, Delicacies, Ice Cream, Mayonnaise, Salad Dressings, Egg Noodles, Pasta and all bakery products, Products of Canning Industry, Cooked Dishes, Cosmetology etc.
Directions for use : Mix one part of Egg Yolk powder with 1.25 parts of water by weight. Preferably the Egg Yolk Powder should be mixed with other dry ingredients before adding water.
Packing : In Export worthy 5 ply CFB boxes, each containing 20 Kgs. net in polybags.
Storage : Dry at 20 Degree Ccntigrade.
Product Code: 10
Test Parameter Standards
Physical
Moisture : 4.0 (Max.)
pH : 6.0 – 7.0
Fat : 57.0 (min.)
Protein : 30.0% (min.)
Ash : 4.0 (max.)
Solubility : 86.0% (min.)
Taste & O Normal
Colour : Normal
Impurities : Nil
Granulation : 100% through No. 18 Mesh
Additives : Nil
Microbiological
Standard plate count 5000 count (max.)
Coliform count /g < 0.3/g
Enterobacteriaceae count/g : 10/g (max)
E. Coli Negative / g
Salmonella sps Negative / 250 g
Staphylococcus aureus Negative / g
(cogulase positive)
Yeast & mold 10/g (max.)
3.Heat Stable Hen Whole Egg Powder:
| Product Name : | Pasteurized Spray Dried Heat stable Hen Whole Egg Powder | ||
| Ingredients : | Whole Egg Powder , Salt, Maltodextrin , Tri calcium phosphate | ||
| End Product Characteristics : | Physical, Biological, Chemical | ||
| Parameter | Unit | Standard | |
| Appearance | Powder structure | ||
| Colour | Yellowish | ||
| Odour & taste | Natural, Characteristic for hen egg matter without foreign odours & tastes | ||
| Mechanical impurities | Absent | ||
| Fat | % Min | 32.0 | |
| pH | Range | 6.0-8.0 | |
| Moisture | % Max | 4.0 | |
| T.P.C | Max | 5000/g | |
| Enterobacteriaceae | Max | 10/g | |
| Salmonella | Negative/250g | ||
| Staph. Aureus | Negative/g | ||
| Functionality : | The advantage of this product is its improved emulsifying abilities compared to standard whole egg powder. The amount of Whole egg powder in a full fat mayonnaise can be reduced with upto 20% compared to standard Whole egg powder. It is more heat stable product. A further advantage is the storage conditions, handling and shelf life of powder compared to normal Whole Egg Powder. | ||
| Product description : | Pasteurized and spray dried hen whole egg with salt and maltodextrin. 100g dissolved in 300g of water corresponds to 400 g fresh whole eggs (approx. 8 shell eggs) with 8 g of salt and 4 g of maltodextrin. 0.8% Tri calcium phosphate added. | ||
| Method of Preservation : | Pasteurization, maintain Low moisture content of the dried powder | ||
| Packaging Primary : | The product is packed with net weight of 20 kgs in HMHDPE bags placed in a 5 ply corrugated box by maintaining positive pressure in the room | ||
| Packaging -Shipping : | The plastic bags are knotted and placed in corrugated box. The box is sealed with BOPP tape in all directions | ||
| Storage conditions : | At ambient temperatures and/or non condensing atmosphere. | ||
| Distribution method : | As per customer suggestion transported in a closed dry 20/40 feet container followed by shipping . | ||
| Shelf life : | 12 months in unopened package- see storage conditions. | ||
| Special labeling : | Information available on cartons includes Name of the product, box no., batch No., Expiry date, manufacturers address, EIA approval no. of the plant. Some times tailor made customer labels are used | ||
| Customer Preparation : | Use directly along with other ingredients for food formulations as per the Recipe. | ||
| Intended Use : | Suitable for Mayonnaise, dressings, sauces and other emulsified systems. The food formulations can be consumed by all age grouped people /General Public. Those who are allergen to egg product can consume or use this product at their own measure | ||
| Nutrient content pr.100g : | Energy approx. : 2400 kj/580 kcal | ||
| Protein : 40 | |||
| Carbohydrates : 9 | |||
| Fat : 37 | |||
| Product Type: |
Egg Product
|
Variety: |
Egg White Powder
|
Origin: |
Chicken
|
| Use: |
Food
|
Certification: |
HACCP,ISO,HALAL
|
Shelf Life: |
12 months
|
| Place of Origin: |
India
|
Brand Name: |
Standard branda
|
hen egg: |
chicken white egg powder
|