What is Free Range Whole Egg Powder?
Free Range Whole Egg Powder is a dried whole egg ingredient produced from free range eggs for food manufacturing ingredients, bakery applications and specialist nutritional formulations.
How does Free Range Whole Egg Powder differ from Egg White Powder?
Free Range Whole Egg Powder contains both egg yolk and egg white components for emulsifying and textural functionality, whereas Egg White Powder is produced only from egg whites and is typically focused on protein and foaming properties.
Origin: France (EU)
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 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
