Egg white (albumen) powder high whip

Suitable for confectionery and bakery industry.

The advantage of this product is especially the good whipping ability and
good foam stability.
A further advantage is the storage conditions, handling and shelf life of
powder compared to liquid products.
De-sugared, spray dried and pasteurised egg white.
100 g of powder dissolved in 700 g of water corresponds to 800 g of
fresh egg white (Approx. 25 eggs). It is recommendable to leave the
solution to stand a while before use in order to absorb all the water.
Egg white powder
Dry and dark
At 15-20C: Minimum 24 months in unopened package.

Blue poly bag in paper bag, 20 kg net.
Included in the batch number, as the first 3 digits is the day-number, and
the fourth indicates the year.

Egg Albumin Powder, High Gel