Egg white (albumen) powder high-whip
Application & functionality
Suitable for the confectionery and bakery industry. The advantage of this product is especially the good whipping ability and good foam stability. A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.
Product description
Consists of 100% natural de-sugared, spray dried and pasteurized egg white. 100 g of powder dissolved in 700 g of water corresponds to 800 g of fresh egg white (approx. 25 eggs). It is recommendable to leave the solution to stand a while before use in order to absorb all the water.
Storage
Keep in the 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 poly-bag in a carton box or paper bag, 20 kg net.
Product characteristics
| TYPICAL VALUES |
GUARANTEED VALUES |
||
|
ANALYTICAL DATA: |
pH-VALUE MOISTTURE FAT CONTENT PROTEIN |
6,0 - 8,0 5 - 8% >14 - 1cm >80% |
6,0 -8,0 3 - 8% 16 - 20cm >80% |
|
MICROBIOLOGICAL DATA: |
TOTAL PLATE COUNT ENTEROBACTERIACEAE SALMONELLA STAPH. AUREUS |
<5.000/G <10/G NEGATIVE/25G NEGATIVE/0,01G |
<5.000/G <10/G NEGATIVE/25G NEGATIVE/0,01G |
|
NUTRIENT CONTENT PR. 100G |
ENERGY |
APPROX. 1450 Kj / 340 KCAL |