Commercial Egg Products

Applications

For use in packet cake mixes, packet crumb mixes, cosmetics, biscuits, dry diet meals, health drinks and drink additives. However, not recommended for foaming, aerating or whipping applications.

Advantages

Low cost storage and shelf stability features. Excellent binding, emulsifying and heat coagulating properties. Soft eating and browning characteristics, ideal for batters.

Quality Guarantee

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

Packaging

Dried whole egg powder is available in:
15kg multi-walled bags with polyethylene liner.

Reconstitution

One part by weight of dried whole egg powder to three parts by weight of water. Wherever possible, dry blend with other ingredients before reconstitution. Add sufficient water to make a smooth paste. Allow the mixture to stand for 15 minutes, then blend in remaining water. Whisk or stir to an even consistency. Refrigerate any reconstituted product between 0°C and 4°C and use within 24 hours. Mix well before use.

Storage

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

Shelf Life

12 months shelf life from date of manufacture if stored in a cool dry place <15°C, away from heat and light in the original packaging or 3 months at ambient temperature >20°C.

Shell Egg Equivalent

1kg of dried whole egg powder when mixed with 3kg of water is equivalent to the egg liquid separated from approximately 80 medium sized eggs.

Pallet Quantity

28 x 15kg bags per pallet.