Whole egg powder
Applicaton & functionality
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.
Product description
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).
Storage
Keep in a dry and dark place. Shelf life at 2 ˚C: 24 months in an unopened package. At 20 ˚C: 12 months in an unopened package.
Packaging
Blue polybag in a carton box / paperbag, 20 kg net weight.
Product characteristics
| TYPICAL VALUES |
GUARANTEED VALUES |
||
|
ANALYTICAL DATA: |
pH-VALUE MOISTTURE FAT CONTENT PROTEIN |
8,0 - 9,5 3 - 4% 45 - 58% 45-58% |
7,5 - 9,5 3 - 4% 45 - 58% 45-58% |
|
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 |
|
NUTRIENT CONTENT PR. 100G |
ENERGY |
APPROX. 2400 Kj / 580 KCAL |