Consumption Area and Functional Properties

It is used in all sectors where whole eggs are used, such as biscuits, crackers, pasta, cakes. Another advantage is storage conditions, transportation and shelf life.

Description

Whole Egg Powder is obtained by drying pasteurized liquid eggs with a spray dry machine.

100 g of whole egg powder dissolved in 300 ml of water is equivalent to 400 g of fresh whole egg

Ingredients

Whole Egg Powder

Storage and Shelf Life

It should be stored in a cool dry and well-ventilated area.

Shelf life is minimum 24 months at 20°C up to 75% humidity..

Packaging

Net 15 kg in quadro bags.