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1) Description: 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 (approx. 25 eggs). It is recommendable to leave the solution to stand a while before use in order to absorb all the water.
2) Usages: Suitable for confectionery and bakery industry. The advantage of this product is especially the good whipping ability and good foam stability. A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.
3) Storage:
Keep in a dry and dark place.
Shelf life at 2 ?C: 24 months of in an unopened package.
At 20 ?C: 12 months in an unopened package.
4) Packing : Polybag in a carton / paperbag, 20 kg nett.
5) Specifications:
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Typical values |
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Analytical data: |
pH-value Moisture Whipping test Protein |
6, 0 - 8, 0 5 - 8% >14-18 cm >80% |
6, 0 - 8, 0 3 - 8% 16-20 cm >80% |
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Microbiological data: |
Total plate count Enterobacteriaceae Salmonella Staph. aureus |
< 5.000/g < 10/g Negative/25g Negative/0, 01g |
< 5.000/г < 10/г Negative/25g Negative/0, 01g |
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Nutrient content pr. 100g: |
Energy |
Approx. 1450 kJ / 340 kcal |