It refers to the group of dried egg products.
| Application | Whole egg powder is convenient and highly practical for the bakery and the confectionery industry - Swiss rolls, sponge cake, biscuits, noodles, pasta, macaroni, mayonnaise and etc |
|---|---|
| Ingredients | 100% Whole hen eggs. |
| General information | The whole egg powder is prepared by drying at fresh hen eggs that meet the requirements of EU Regulations. |
| Product description | : Whole egg powder - 100 g dissolved in 300 g of water. This corresponds to 400 g of fresh hen eggs. (Approx.8 shell eggs). |
| Storage | Temperature between 0-18º and non-condensing atmosphere. |
| Packaging | Paper bag or carton boxes – 15 / 20 / 25 kg.net. |
| Shelf life | 18 months from production date in unopened package – see storage conditions |
| Color | Yellowish. |
| Odor | Specific for fresh eggs, with no non-specific smell. |
| Taste | Perfect, specific to freshly broken eggs, with no side non-specific flavor. |
| GMO | In accordance to EU Regulations 1829/2003 and 1830/2003, egg products have not to be declared. |
| Irradiation | The whole egg powder is not treated with ionizing or ultraviolet radiation. |
| Potential allergens (rules 2003/89/CE) | Eggs |
| Nutrition information per 100g. | 594 kcal / 2487 kJ |