|
Egg Yolk Powder Standard
pasteurized and spray dried (EYP) |
|
 Description: Product obtained from liquid
egg yolk, as a result of the mechanical breakage
of healthy, fresh and clean eggs. Filtered and
homogenized, pasteurized at a minimum
temperature of 63°C during 3,5 minutes and
cooled at 3°C, to be send to the spray drier.
Presentation: The product is packed in a
carton box with an inner blue polybag. Package
of 25 kg, with visible label showing number of
the box, lot, date of production and shelf life.
Usage: Mayonnaise, Ice cream, Nougat,
Bakery, Pasta
Processing: Mix 1 weight proportion of
egg yolk powder with 1.25 weight proportions of
water
- 1 kg egg yolk powder is equivalent to about
125 yolks
Storage: Dry and dark place from +5 to
25°C
Shelf life: Kept in closed cartons the
product characteristics maintain full properties
during 12 months as from date of production. |
|
|
|
Egg Yolk Powder Heat
Resistant (EYP HRr) |
|
 Description: Product obtained from liquid
egg yolk, as a result of the mechanical breakage
of healthy, fresh and clean eggs. Filtered and
homogenized, enzymatic treatment, additivated
and pasteurized at a minimum temperature of 66°C
during 3,5 minutes and cooled at 3°C, to be send
to the spray drier.
Presentation: The product is packed in a
carton box with an inner blue polybag. Package
of 25 kg, with visible label showing number of
box, lot, date of production and shelf life
Usage: Mayonnaise
Processing: Mix 1 weight proportion of
egg yolk powder with 1.2 weight proportions of
water.
Storage: Dry and dark place from +5 to
25°C
Shelf life: Kept in closed cartons the
product characteristics maintain full properties
during 12 months as from date of production. |
|
|
|
Whole Egg Powder
Premium Standard (WEP) |
|
 Description: Product obtained from liquid
whole eggs, as a result of the mechanical
breakage of healthy, fresh and clean eggs.
Filtered and homogenized, pasteurized at a
minimum temperature of 63°C during 3,5 minutes
and cooled at 3°C, to be send to the spray
drier.
Presentation: The product is packed in a
carton box with an inner blue polybag. Package
of 25 kg, with visible label showing number of
box, lot, date of production and shelf life.
Usage: Bakery, Sweets, Pasta
Processing: Mix 1 weight proportion of
whole egg powder with 3 weight proportions of
water
- 1 kg whole egg powder is equivalent to about
95 shell eggs
Storage: Dry and dark place from +5 to
25°C
Shelf life: Kept in closed cartons the
product characteristics maintain full properties
during 18 months as from date of production. |
|
|
|
Egg White Powder
Premium Standard (EWP) |
|
 Description: Product obtained from liquid
egg white, as a result of the mechanical
breakage of healthy, fresh and clean eggs.
Filtered and homogenized, pasteurized at a
minimum temperature of 56°C during 3,5 minutes
and cooled at 3°C, to be send to the spray
drier.
Presentation: The
product is packed in a carton box with an inner
blue polybag. Package of 25 Kg, with visible
label showing number of box, lot, date of
production and shelf life.
Usage: Gym- Muscle body builders,
Maringues, Nougat, Wines, Fried Breadcrumbs,
Bakery, Sweets, Pasta, Meat
Processing: Mix 1 weight proportion of
egg white powder with 8 weight proportions of
water
- 1 kg egg white powder is equivalent to about
275 whites
Package: Cartons with poly inner bag -
25 kg
Storage: Dry and dark place from +5 to
25°C
Shelf life: Kept in closed cartons the
product characteristics maintain full properties
during 24 months as from date of production. |
|
|
|
Egg White Powder
High Whip -fermented/pasteurized, spray dried (EWPhw) |
|
Description: Product obtained from liquid
egg white, as a result of the mechanical
breakage of healthy, fresh and clean eggs.
Filtered and homogenized, pasteurized at a
minimum temperature of 56°C during 3,5 minutes
and cooled at 3°C, to be send to the spray
drier.
Presentation: The
product is packed in a carton box with an inner
blue polybag. Package of 25 kg, with visible
label showing number of box, lot, date of
production and shelf life.
Usage: Maringues, Special bakery, Meat,
Nougat, Coatings, Whipping products
Processing: Processing: Mix 1 weight
proportion of egg white powder with 8 weight
proportions of water
- 1 kg egg white powder is equivalent to about
275 whites
Package: Cartons with poly inner bag - 25
kg
Storage: Dry and dark place from +5 to
25°C
Shelf life: Kept in closed cartons the
product characteristics maintain full properties
during 24 months as from date of production. |
|
|
|
Egg White Powder
High Gel (EWPhg) |
|
Description: Product obtained from liquid
egg white, as a result of the mechanical
breakage of healthy, fresh and clean eggs.
Filtered and homogenized, pasteurized at a
minimum temperature of 56°C during 3,5 minutes
and cooled at 3°C, to be send to the spray
drier.
Presentation: The product is packed in a
carton box with an inner blue polybag. Package
of 25 kg, with visible label showing number of
box, lot, date of production and shelf life.
Usage: Fish binder, Meat binder, Sweets,
Bakery
Processing: Mix 1 weight proportion of
egg white powder with 8 weight proportions of
water
- 1 kg egg white powder is equivalent to about
275 whites
Package: Cartons with poly inner bag - 25
kg
Storage: Dry and dark place from +5 to
25°C
Shelf life: Kept in closed cartons the
product characteristics maintain full properties
during 24 months as from date of production. |
|
|
|
Ready
mixes and tailor-made blends |
|
 Pasteurized egg powders plus wheat flour
products and/or plus salt/sugar
Usage: Pasta, Bakery, Meat
Package: Cartons with poly inner bag - 25
kg or Paper bags - 20 kg.
Storage: Dry place from +5 to 25°C
Shelf life: Kept in closed cartons the
product characteristics maintain full properties
during 24 months as from date of production,
with variation depending on salt or sugar
content.
|
|
|
|
