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

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  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.

               Protein                       46

               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.