The product is produced from liquid egg, as a result of mechanical breaking of fresh, healthy and clean eggs. Filtered and homogenized, pasteurized at a minimum temperature of 63 ° C for 3.5 minutes and cooled at 3 ° C, is sent for spray drying.
Application: Bakery products- croissants, cakes, cakes, sweets, pastries, omelettes.
Usage: 1 part egg powder (mix) was mixed with 3 parts water = 4 kg of eggs.
- 1 kg egg powder (mix) is equivalent to about 95 eggs.
Storage: Store in a dry place at temperatures between + 5 ° to + 25 ° C.
Packaging: 25 kg / bag