The egg is a very valuable for the human food because of its richness in nutrients which are indispensable in the body.
Yet, in the food industry, the use of fresh eggs involves both bigger consumption (large refrigeration storage spaces and special areas for washing eggs are necessary) and lower productivity because using fresh eggs would increase the production time very much.
An effective alternative, healthier and less expensive is to use both the whole powdered eggs and the yolk powder. The whole powdered eggs are produced by dehydrating the egg liquid, homogenized and pasteurized, obtained of the fresh eggs. It is a fine, uniform, straw yellow powder with egg odor.
The advantages of using the powdered eggs are:
– 1 kg of whole egg powder is equivalent to 90 fresh eggs
– 1 kg of egg yolk powder is equivalent to 125 egg yolks
– the powdered eggs do not need the arrangement of refrigerated storage space
– by using the powdered eggs the process of washing eggs is no longer necessary
– the use of powdered eggs lowers the raw material costs and increases the production profitability by decreasing its time
– the shelf life of powdered eggs is of 2 years
Fields of use of the whole powdered egg:
* whole egg powder:
– patisseries (cake shops)
– bakeries
– pasta factories
– factories where mayonnaise is produced
– factories where drinks that contain eggs are prepared
– big restaurants that have omelets in their menu
Fields of use of yolk powder:
– patisseries (cake shops)
– bakeries
– pasta factories
– factories where mayonnaise is produced
– factories where drinks that contain eggs are prepared
– ice cream factories
– restaurants that have in their menu certain specialties (salads) which are prepared only with yolk
Storage indications
The whole powdered eggs are stored in clean, cool rooms (the maximum temperature being of 20 degrees Celsius), away from sunlight, disinfected, without microbes, without foreign odors, insects or rodents. The shelf life of the powdered eggs is of 2 years from date of manufacture.
Way of using the powdered eggs:
The whole egg powder is used by re-solubilisation in warm water: 2 parts water to one part of powder.
For cooks it should be noted that 11.3 gr. of egg powder is equivalent to an egg of 50 gr.
