When it comes to dressing and bakery in the food product industry, eggs are the staple food. In the industry, breaking the fresh eggs and separating yolks could be quite tiresome, unhygienic and messy. In order to avoid this egg powder is used. It is dry and convenient to use and the major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. They are used in the process of dehydrating the eggs. This is obtained CD by breaking a fresh egg in a high speed breaking machine. The egg liquid is carefully filtered to remove eggshell particles and membranes. This is then pasteurized in a continuous pasteurization unit under the controlled conditions of a short time and temperature.
APPLICATION
Whole Egg Powder is specially made for Bakery, Biscuits, Pasta, Noodles, Readymades, Food mixes, etc.
