Commercial Egg Products

Applications

Ideally suited for recipes requiring the whipping and aerating properties of fresh egg whites with the convenience of a powdered product. For use by manufacturers of meringues, pavlovas, confectionery, glazed pastries, binders in small goods and dry packet mixes. Great for egg white protein powder too or when needing egg white powder for baking.

Advantages

Completely natural with the convenience and low cost storage characteristics of a powdered product, plus the whipping and aeration properties of fresh egg whites.

Quality Guarantee

Extensive controls and testing procedures as recommended by FSANZ are conducted in our on site lab to assure high quality.

Packaging

Egg white powder – high whip is available in:

1. 20kg multiwalled bags with with polyethylene liner or cartons.

Reconstitution

One part by weight of egg white powder – high whip to seven parts by weight of water. Determine the amount of water required, then add the albumen powder to the water while mixing. Whisk or beat as required. Refrigerate any reconstituted egg white powder – high whip between 0°C and 5°C and use within 24 hours.

Storage

Store in a cool dry place away from highly scented, oily or odorous materials and harmful chemicals in the original packaging.

Shelf Life 

24 months shelf life from date of manufacture if stored in a cool dry place away from heat and light <15°C. Once opened product should be used within 30 days, re-seal bag or re-place remaining powder in a clean air-tight container, recording batch number and use by date.

Shell Egg Equivalent

100g egg white powder dissolved in 700g of water gives 800gm liquid egg white. Equivalent to 25 eggs.

Pallet Quantity 

25 x 20kg bags/cartons per pallet.