DESCRIPTION

100% from Hen shell eggs, Spray dried pasteurized whole eggs. Whole egg powders (WEP) replace the liquid whole egg. This is especially useful in industrial bakeries. A large range of cakes and biscuits can be made with whole egg powder. Egg powder is easy to store and has a long shelf life, egg powder has a shelf life of 24 months, and if properly sealed can last for up to 8 years. Ease of use is another advantage, as all that needs to be done is add water. Furthermore egg powder can easily be controlled for bacteriological purity and thus allows producers to get a guaranteed safe product.

APPLICATION

Whole Egg Powder is specially made for bakery, biscuits, pasta, noodles, ready-mades, food mixes, pastry making products…

INSTUCTIONS
1kg of powder + 3 litters of water = 4kg = 80 eggs . Powder best disolved in water at 35-40C.