Whole Egg Powder

1 Container (MOQ)

Business Type Manufacturer, Exporter
Brand Name Saroni
Moisture 5.0 max
Solid 95.0%
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Preferred Buyer From

Location Worldwide

Product Details

Fat
39-41.5%
Protein (N x 6.25)
41-47%
pH
8-9.3
Standard Plate Count
<10000/g max.
Granulation
100% USBS-16
Salmonella (USDA Method)
Negative
Listeria
Negative
E. Coli
Negative
Coliform
10/g max
Yeast & Mold
10/g max

Ingredients: Whole eggs broken Ikon, fresh 51,d eggs ing additiresi igkl den Filtered and Piddrized, Spray dried in accordance with International standards. Filled in Bag in Box 25 kg package 

 

No refrigeration is required if product is stored at room temperature fora period of less than (d) days. To maximize shelf life, wc recommend storing at ambient temperature (Below 25"C), keeping cartons in a clean, dry place away from any source or moisture or high humidity. It is recommended that the egg be pennitted to warm up to room temperature before using. Under the tee needed storage conditions, the shelflife is one year from the date of manufacture. 

 

Availability:

  • Dried Whole Egg 
  • DE sugared Whole Egg Powder 
  • Dried Free-Flowing Whole Egg Powder 
  • Hen Stable Whole Egg Powder 
  • Available in 25 kg Bags 

 

With dried whole eggs, most of the moisture is removed, providing product developers with A highly concentrated egg product. Dried whole egg is typically spray dried. Sucrose, corn syrup or sodium silico alumni:ye arc sometimes added as anti-caking agents to assure a free-llowing product. Without these ingredients, the dried whole egg product could harden and solidify, making it difficult tee incorporate into lent systems. These ingredients also help preserve the whipping properties of dried whole egg. Dried whole eggs have the advantage of long shelf life and stability and are easily 'nixed with other ingredients. 

 

This quality product can be used in practically all recipes calling for liquid whole eggs. It may be used in pies, layer cakes, pound cakes, cookies, noodles, mayonnaise, and salad dressings. 

 

Product Conversion: Reconstitution for Two Eggs : Mix Three (3) Table Spoons of Egg Powder with Nine (9) Table Spoons of luke warm water stir & beat briskly leaving no lumps. 

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