| ≥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.)
| 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
|