Pasturiezed Spray Dried hen Whole egg powder

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

Physical

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
Colour : Normal
Impurities : Nil
Granulation : 100% through 18 mesh
Additives : Nil

Microbiological

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
(cogulase positive)
Yeast & mold 10/g (max.)