WHOLE EGG POWDER
Obtained through fresh eggs and dried by Spray Dried.
Advantage
- It is kept for 24 months in a cool and dry environment without requiring cold rooms
- It does not produce an unpleasant smell or taste
- Circuit cleaning is faster and more efficient, leaving no residue that causes contamination risks
- Precise and accurate dosing to the target egg level in the paste
- Avoid dirt in breaking
- Does not attract insects
- It is a product especially suitable for:
- Bakery products
- Pasta
- Cooked dishes
- Mayonnaise
- Mixes for formulations
- Salted fish and various industries
Reconstitute Whole Egg Powder
To reconstitute dehydrated egg, consider 12.5 g of powder in 37.5 ml of water. In this way, 50 g of liquid egg are obtained.
You can also add the powdered egg and the separated water directly and mix everything with the rest of the ingredients (flour, sugar, etc.). This simplifies the manufacturing process.
The video below shows how it can be added directly without reconstituting in cupcake making. The results are optimal and they can be made in the same way: cakes, custards, roscones, etc.
Muffins made with Whole Egg Powder without previously reconstituting
