egg powder

Physical and chemical properties:

Moisture content - max. 5.0%

Protein content - min. *4.0%

Fat content - min. *5,***2,0%

Solubility - *5,***6,0%

Reducing sugar - 3.0%

PH - 8.**9.5

Smell - natural

Microbiological characteristics:

The number of aerobic bacteria - max. *0h**3 and max. *0h**4

Coliform bacteria (coliforms) in 0.1g of product - no

Pathogenic organisms, including bacteria of the genus Salmonella in *5g of product - no

Energy value per **0g: **5kkal

Dried egg powder 

Egg powder advantage is that it retains all the properties of absolutely fresh chicken eggs, but much more convenient in transportation, storage and use. High security storage powder bacteriological point of view almost puts it in first place in ease of use.

Application is very wide. This is all kinds of sauces (mayonnaise, white sauce, etc.), baked goods (cakes, cookies, etc.), sausages, etc.

Packing: carton box with polyethylene liner *0 kg.

Shelf life: at temterature not above *0 degrees Celsius and relative humidity of *5% - 8 months; temterature at no more than 2 degrees Celsius and relative humidity of *5% - *4 months.

There are many factors in favor of the use in the confectionery industry powdered egg products. The main arguments for the use of dried egg products is to facilitate and accelerate the process, improving the health level of domestic production, reducing energy consumption, reducing the required production areas, the stability of quality of the finished confectionery.

One kilogram of egg powder to replace - *0 chicken eggs.

**0 gr. powder and **0 grams. Water = 1.0 kg of liquid egg

1.0 kg of liquid egg = *0 eggs.