Whole egg powder

Egg powder is obtained by mechanically breaking, filtering, homogenizing, pasteurizing, and drying chicken eggs. 

Application:

- confectionery industry: creams, warm ice cream mixes, cake mixes

- bakery and confectionery industry: biscuits, bars, sweets

- bakery industry: all types of bread (bread, rolls, etc.)

- pasta industry: all types of egg pasta

- production of dips and sauces: mayonnaise, egg-based dips, and sauces

- convenience food industry: pâtés, meat rolls, and all jarred and canned products

Shelf life: 24 months