Whole egg powder

Product description

Whole egg powder is obtained by mechanically breaking, filtering, homogenization, pasteurization and drying of whole egg. Product has important functional properties for finalindustry products. Mostly used in:
- confectionery: creams, warm ice-cream masses, cakemasses
- pastry industry: cookies, bars, candies
- bakery industry: all types of bread, rolls etc
- pasta industry: all types of egg pastas
- dips and sauces industry: mayonnaise, dips and sauces based on eggs
- ready-made food pro industry (delicatessen food): pates, meat roulades, and all jarred and canned products.

Specifications

Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Africa; Central/South America
Supplied from	Poland
Product Applications	Bakery; Confectionary; Desserts / ice cream; Food Supplements; Frozen food; Healthy Food & Beverages; Infant Nutrition/ Baby Foods & Infant Formula; Meat & meat products; Pet Food / Animal Nutrition; Pharmaceutical; Ready meals; Sauces & Seasoning; Seafood
Product Certifications	Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Quality assurance; Sustainable Seafood

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