Product Description
The use of Egg White Powder is very beneficial in the production of confectionery products, bakery products, and meat products. Due to gentle drying, the physical and chemical characteristics of the reconstituted product are almost identical to fresh egg white. When using Egg White Powder, there is no need for a space-consuming egg storage room or refrigeration chamber; a room that provides cool, dry, and sun-protected conditions is sufficient. By using this product, the ratio of protein to yolk can be arbitrarily chosen, as separate Egg Yolk Powder and Whole Egg Powder can be ordered. Thanks to its long shelf life, there is no need to precisely plan the raw material requirements, as even unexpected orders can be fulfilled accurately.
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