Applications : Cakes, Cake Mixes, Doughnut Mix, Sweet Doughs,Pastries,Pies, Delicacies, Ice Cream, Mayonnaise, Salad Dressings, Egg Noodles, Pasta and all bakery products, Products of Canning Industry, Cooked Dishes, Cosmetology etc.
Directions for use : Mix one part of Egg Yolk powder with 1.25 parts of water by weight. Preferably the Egg Yolk 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 Ccntigrade.
Product Code: 10
Test Parameter Standards
Moisture : 4.0 (Max.)
pH : 6.0 – 7.0
Fat : 57.0 (min.)
Protein : 30.0% (min.)
Ash : 4.0 (max.)
Solubility : 86.0% (min.)
Taste & O Normal
Colour : Normal
Impurities : Nil
Granulation : 100% through No. 18 Mesh
Additives : Nil
Standard plate count 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.)