Whole egg powder.
Product description: Pasteurized and spray dried whole egg. - 100 g. dissolved in 300 g. of water corresponds to 400 g fresh whole egg (approx. 8 shell-eggs).
Whole egg powder (WEP)
Whole egg powder specifications:
Application: Suitable for baked products ready meals, meat products etc.
Functionality: The advantage of this product is especially the structure and emulsifying ability.
A further advantage is the storage conditions, handling and shelf life of powder compared to liquid products.
Product description: Pasteurized and spray dried whole egg. 100 g. dissolved in 300 g. of water corresponds to 400 g. fresh whole egg (approx. 8 shell-eggs). Origin: Ukraine
Analitical data: Microbiological data:
Guaranteed values Guaranteed values
pH-value 7,5-9,5 Total plate count < 100.000/g.
Moisture2 - 5% Enterobacteriaceae < 10/g.
Fat content 39 % Salmonella Negative / 25g.
Heanni value 15 - 20 Staph. aureus Negative / 0,01g.
Carbohydrates 5 Nutrient content pr. 100g:
Fat 42 Energy 580 Kcal.
Storage: Dry and dark.
Shelf life: At 4-7 ˚C: 24 months, At 8-15˚C: Minimum 12 months, At 15-25˚C: Minimum 6 months
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.