Applications : Cakes, Pastries, Pancakes, Mixes, Pasta, Mayonnaise, Omlettes, Cooked Dishes, Baby Foods, Bakery and Confectionery Products, Ice Creams, Salad Dressings etc
Directions for use : Mix one part of Whole Egg powder with three parts of water by weight. Preferably the Whole Egg Powder should be mixed with other dry ingredients before adding water.
Packing : In Export worthy 5 ply CFB boxes, each containing 20 Kgs. net in polybags.
Storage : Dry at 20 Degree Centigrade.
Product Code : 20
Test Paramater Standards
|Moisture (%) :||4.0 (Max.)|
|pH :||7.0 – 9.0|
|Fat (%) :||40.0% (min.)|
|Protein (%) :||45.0% (min.)|
|Ash :||4.0 (max.)|
|Solubility(%) :||86.0% (min.)|
|Taste & Odor:||Normal|
|Granulation :||100% through 18 mesh|
|Standard plate count/g||5000 count (max.)|
|Coliform count /g||< 0.3/g|
|Enterobacteriaceae Count/g||: 10/g (max)|
|E. Coli||Negative / g|
|Salmonella sps||Negative / 250 g|
|Staphylococcus aureus||Negative / g|
|Yeast & mold||10/g (max.)|