Application: Suitable for confectionery and bakery industry.
Functionality: The advantage of this product is especially the good gelling and water binding abilities.
A A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products
Ingredients: Egg white powder . Origin: Ukraine
Analitical data: Microbiological data:
Guaranteed values Guaranteed values
pH-value 6 - 8 Total plate count < 5.000/g.
Moisture gel 5%- 8% Enterobacteriaceae < 10/g.
Stregth > 350 g/cm2. Salmonella Negative / 25g.
Heanni value > 27 Staph. aureus Negative / 0,01g.
Carbohydrates 5 Energy Approx. 1450 kJ 340 Kcal.
Storage: Dry and dark.
Shelf life: At 15-20˚C: Minimum 24 months in unopened package.
Packaging: Blue poly bag in paper bag, 20 kg net
Production day: Included in the batch number, as the first 3 digits is the day-number, and the fourth indicates the year.
Egg albuminn powder (EAP). High gel
Egg albuminn powder high gel specifications:
Egg albuminn powder (High gel).
Product description: 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