Whole Egg Powder
Whole egg powder is used as an ingredient for the preparation of bakery products, ready meals, etc. The advantage of this product is its structure and emulsion properties. In addition, compared to liquid products, the powder is more convenient for storage and transportation.
It is pasteurized powder, spray-dried liquid egg mass. 100 g of powder dissolved in 300 g of water is equal to 400 g of fresh eggs (about 8 pieces).

Ingredients: table chicken eggs.

Chemical / Physical characteristics.
pH: 8.7 - 9.2
Moisture: 3.5 - 4.5%
Total Fat: 38.0 - 42.0%
Protein: 48.0 - 52.0%
�¡arbohydrates: 4.5 g
Haenni value: 21 - 24
Solubility: > 85.0%

Microbiological characteristics.
Total plate count: < 10.000 cfu / g
Enterobacteriaceae: < 10 cfu / g
Salmonella: Absent in 25 g of product
Staphylococcus Aureus: Absent in 0.01 g of product

Nutritional value per 100 g.
Energy: Approx. 2400 kJ / or 560 kcal