Egg powder highwhip

Application:

Suitable for 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 of 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 Charasteristics:

Typical values Guaranteed values
Analytical data: pH-value
Moisture
Whipping test
Protein
6,0 – 8,0
5 – 8%
>14-18 cm
>80%
6,0 – 8,0
3 – 8%
16-20 cm
>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
Leave your inquiry or receive more detailed information via phone number +38 067 314-45-15