Eggs are a particularly valuable food for human nutrition because of their richness in essential nutrients.
In the food industry, however, the use of fresh eggs implies both higher costs, as large cold storage and special egg washing facilities would be needed, and lower productivity, as the use of fresh eggs would increase production time.
An efficient, healthy and less expensive alternative is to use both whole egg and egg yolk powder. Whole egg powder is made by dehydrating homogenized and pasteurized egg liquid obtained from fresh eggs. It is a fine, uniform, straw-yellow powder with an odor specific to egg.
The advantages of using egg powder are:
- 1 kg of whole egg powder is equivalent to 90 fresh eggs
- 1 kg egg yolk powder is equivalent to 125 egg yolks
- egg powder does not require refrigerated storage facilities
- using egg powder eliminates the egg washing process
- the use of egg powder decreases raw material costs and increases the profitability of production by decreasing production time
- terms of validity 2 YEARS
Areas of use of whole egg powder:
* whole egg powder:
- pastry shops (confectioners)
- brutaries
- pasta factories
- factories where mayonnaise is prepared
- egg-containing beverage factories
– restaurante mari care au un menu omlete
Domenii de utilzare ale prafului de galbenus:
- pastry shops (confectioners)
- brutaries
- pasta factories
- factories where mayonnaise is prepared
- egg-containing beverage factories
- ice-cream factories
- restaurants that have on the menu certain specialties (salads) prepared only with egg yolk
Storage instructions
Whole egg powder should be stored in clean, cool (maximum temperature 20 degrees Celsius), sun-free, disinfected, free of microbes, foreign odors, insects and rodents. The shelf life of egg powder is 2 years from the date of manufacture.
How to use egg powder:
Whole egg powder is used by resolubilization in hot water: 2 parts water to 1 part powder.
For chefs it is worth remembering that 11.3 gr. powder represents an egg of 50 gr.
