Produced from 100% hen shell eggs
Applications include:
Bakery, Biscuits and Pastry making products,
Pasta, Noodles, Convenience foods/Ready meals, Mayonnaise,
Ice cream, Baby foods, Sauces, Food mixes/blends.
Reconstitution :
To obtain 1kg : add 250g of powder to 750g of water.
For 1 egg, use 12g powder and mix with 36g/ml water (ratio 3:1, 3 parts water to 1 part powder). Please reduce or increase the amount of water to achieve the required consistency.
Practical benefits may result by first blending the egg powder with other powdered ingredients prior to reconstituting the compound.
1kg of powder is equivalent to 84 shell eggs.
Any questions or queries regarding Free Range Whole Egg Powder - (edible) please contact us.
Allergy Guidelines
Product
Free Range Whole Egg Powder - (edible)
Contains
- Egg (from Hen’s)
1kg and Free Samples May Contain
- Milk
- Soya
- Cereals containing gluten
- Sulphites
Ingredients/ Nutritional Information
Product
Free Range Whole Egg Powder - (edible)
Contains
- From free range hens’ eggs
- Proteins: approx 48%
- Carbohydrates: approx 3.5%
- Lipids: 38% minimum
- Ash (minerals): approx 3.5%
- Energy value: approx 2488 kJ /100g
- approx 595 kcal /100g
- pH 7,5– 9,5
- Colour Slightly orange
- Salmonella: absent /25g
- Staph.aureus absent /g
- Moisture < 5%
- Aw 0,3 environ
