Application:   Suitable for confectionery and bakery industry.

Functionality:   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.

Ingredients:   Egg white powder .                 Origin: Ukraine

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  Analitical data:                                                   Microbiological data:

                                    Guaranteed values                                                             Guaranteed values

       pH-value                   6 - 8                             Total plate count                          < 5.000/g.

       Moisture                   5- 8%                          Enterobacteriaceae                       < 10/g.

       Whipping test      >  140 mm.                    Salmonella                                 Negative / 25g.

       Heanni value         > 27                               Staph. aureus                            Negative / 0,01g.

       Protein                       80

       Carbohydrates          5                                 Energy        Approx. 1450 kJ        340 Kcal.

        Fat                             0                       

 

Storage:   Dry and dark.

Shelf life:     At 15-20˚C: Minimum 24 months in unopened package.

Packaging:   Polybag in carton / paperbag, 20 kg. net weight.

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 whip

Egg albuminn powder high whip specifications:

Egg albuminn powder (High whip).

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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.