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Discription: Consists of 100% whole egg powder. Pasteurized and spray dried whole egg. 100g dissolved in 300g of water corresponds to 400g fresh whole egg (approx. 8 shell-eggs).
Usages: Suitable for baked products, ready meals, meat products etc. The advantage of this product is especially the structure and emulsifying ability. A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.
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.
Packing:
Blue polybag in a carton box / paperbag, 20 kg net weight.
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Typical values | ||
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Analytical data: |
pH-value Moisture Fat content Protein |
8, 0 - 9, 5 3 - 4% 45 - 58% 45-58% |
7, 5 - 9, 5 3 - 4% 45 - 58% 45-58% |
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Microbiological data: |
Total plate count Enterobacteriaceae Salmonella Staph. aureus |
< 30.000/g < 10/g Negative/25g Negative/0, 01g |
>10.000/g < 10/g Negative/25g Negative/0, 01g |
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Nutrient content pr. 100g: |
Energy
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Approx. 2400 kJ / 580 kcal |
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