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.) |