| ≥1 piece |
Egg powder is a kind of dried-egg product after fresh egg being broken, separated, filtered, pasteurized, sprayed, dried (full egg powder and yolk powder), or fermented and dried. With nutrition of fresh eggs and remarkable effects, egg powder are ideal auxiliary materials for the production of meat, ice-cream, bread, noodles, biscuits, puffed food and candies. As the substitute of fresh eggs, egg powder is easy to use, store and transport.
Application:Suitable for baked products ready meals, meat products etc.
Description:Pasteurized and spray dried whole egg. lOOg dissolved in 300g of water
corresponds to 400g fresh whole egg (approx. 8 shell-eggs).
Storage:Dry and dark.
Shelf life:At 2 °C: 24 months; At 20°C: 6 months.
Packaging: Polybag in carton / paperbag, 20 kg net weight.
Microbiological data:
- pH-value: 7.5 - 9.5;
- Moisture: 2 – 5%;
- Fat content: 39 – 42%;
- Protein: 45 – 58%;
- Total plate count: <10.000/g.
Nutrient content pr. 100g:
- Enterobacteriaceae: <10/g;
- Salmonella: negative/25g;
- Staph. aureus: negative/0.01g;
Energy: Approx. 2400kJ / 580kcal.