whole egg powder

Application: Suitable for the confectionery, the bakery and the meat industry.

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 com
pared to liquid products.

Product description: Pasteurised and spray dried whole hen eggs. 100 g of powder dissolved in 300 g of
water corresponds to 400 g fresh whole hen eggs (approx. 8 shell eggs).