Whole egg powder
Product description
Whole egg powder is obtained by mechanically breaking, filtering, homogenization, pasteurization and drying of whole egg. Product has important functional properties for finalindustry products. Mostly used in:
- confectionery: creams, warm ice-cream masses, cakemasses
- pastry industry: cookies, bars, candies
- bakery industry: all types of bread, rolls etc
- pasta industry: all types of egg pastas
- dips and sauces industry: mayonnaise, dips and sauces based on eggs
- ready-made food pro industry (delicatessen food): pates, meat roulades, and all jarred and canned products.
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- confectionery: creams, warm ice-cream masses, cakemasses
- pastry industry: cookies, bars, candies
- bakery industry: all types of bread, rolls etc
- pasta industry: all types of egg pastas
- dips and sauces industry: mayonnaise, dips and sauces based on eggs
- ready-made food pro industry (delicatessen food): pates, meat roulades, and all jarred and canned products.
Specifications
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Africa; Central/South America |
|---|---|
| Supplied from | Poland |
| Certifications | Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Quality assurance; Sustainable Seafood |
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Whole egg powder
