APPLICATION:
WHOLE EGG POWDER:
| pH-value | 7,0 – 9,5 | Total plate | |
| Moisture | max 5% | count in 1g | max 30,000 |
| Fat content | min 35% | Salmonella, 25g | negative |
| Protein | min 45% | Staph. aureus, 0,1 g | negative |
EGG YOLK POWDER:
| pH-value | 6,0 – 7,0 | Total plate | |
| Moisture | max 5% | count in 1g | max 10,000 |
| Fat content | min 50% | Salmonella, 25g | negative |
| Protein | max 35% | Staph. aureus, 0,1 g | negative |
EGG WHITE POWDER:
| pH-value | 6,0 – 8,5 | Total plate | |
| Moisture | max 9% | count in 1g | max 10,000 |
| Fat content | max 0,3% | Salmonella, 25g | negative |
| Protein | min 80% | Staph. aureus, 0,1 g | negative |
WHAT IS EGG POWDER & WHY YOU NEED IT:
1. Shelf life
Egg powder does not require strict temperature regime. Moreover it helps to extend shelf life of the fienl product.
2. Storage
Egg powder boxes are easier to keep at the warehouse as the product is not fragile and no special conditions are needed.
3. Safety
During production eggs go through a series of precedures that ensure no harmful bakteria is left.
4. No leftovers
Fresh egg s get broken, spoiled and egg shell is left. You have no such difficulties when using egg powder.
5. Price is stable
Price for fresh egg varies throughtout the year which makes is difficult to predict. While price for egg powder is mostly unchangable.
6. Manufacturing process
It is quite simple to use egg powder. You can substitue from 30 to 100% of fresh egg. And we are always here for your assistance with an expert’s advice.
DO NOT KNOW HOW TO USE IT?
Do not worry! It is quite simple. All you need is the below instructions
For each 100 kg of fresh or pastereurized egg mass begin with replacing 30% of it to calculate the right proportion apply the following proportion
We recomend to mix egg powder with crystal sugar before adding liquids. You will need about 5 minutes for the productto dissolve.
You can gradually increase quantity of egg powder in the recipe be 5% at a time
Afterwards simply follow the recipe like you always do