whole egg powder replacer,Netherlands LaVitella price supplier

 

 

 

Whole egg powder replacer

 

Product description

 

Egg Powder to replace (partly) liquid egg that offers

the advantages of safety, economy and convenience.

 

Chemical composition     specification                     

 

Moisture                                :  8%              

Protein (Nx6,25)                  :  50 %                                  

Fat                                         :  42%                                   

Ash                                        :  4 - 6%                                  

pH                                          :  6,5-7

 

Bacteriological                   

 

Total Plate Count                : < 10.000 / g

Yeast                                     : < 100 / g  

Moulds                                  : < 100 / g

E. Coli                                   : neg. / g

S. aureus                              : neg / 9        

Salmonella                           : neg. in 25,0 g

 

Reconstitution ratio

 

For the best results the powder is mixed with the other dry components first.  Then water is added. For every part of egg powder replacer two parts of water should be added to your recipe.

 

Egg powder is best dissolved in lukewarm water (55-60ºC). 1,225 KG powder to 3,9 liters of water is equivalent to 5,125 L of liquid hen whole egg, which are aprox 100 eggs of 60 g.

 

Composition

 

Spray dried ethanol defatted egg yolk powder, hen egg albumen, lecithin, guar gum, free flowing agent.

 

Packing

 

Multi wall paper bags with a p.e. liner 20 kg each.

 

Shelf life

 

In the original sealed bag under dry ambient conditions (5-25 ºC), relative humidity max 70% about 12 month.

 

 

Bakery products (biscuits and cakes), pasta, bakery mixes