PRODUCT: Dry Eggs products ORIGIN: UKRAINE/FOB ODESSA/ PACKAGING : 15-20 ( kg) box
QUANTITY TO BE SUPPLIED : 10 Metric tons 20 Ft Container ; 24 Metric tons in 40 ft Container SHIPMENT MIN LOTS : 1 x 20 ft Container
Assortment:
Liquid mElange ,
Liquid mElange frozen,
Liquid protein,
Liquid yolk,
Liquid yolk thermostable for Mayonnaise,
Dry melange ,
Dry white powder gel,
Dry white powder high whipped,
Dry yolk,
Dry yolk thermostable thermostable.
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Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure whitout an contamination
Egg powder is made from egg liquid by spray drying, without adding any additives. It is in powder or loose block shape, and can be divided into whole egg powder, egg yolk powder and egg white powder. Sensory index State, color and light yellow to golden yellow powder easy to loosen Normal smell Normal smell of whole egg powder, no odor Physical and chemical indicators Moisture% â?¤ 4.5 Fat% â?¥ 37.0 (GB 6433-1994) Protein% â?¥ 43 Free fatty acid% â?¤ 4.5 Mercury ml/kg â?¤ 0.03 Purity% 100% Microbial indicators Total number of colonies/g â?¤ 4000 Coliform group/g â?¤ 30 Salmonella shall not be detected Molds and yeasts/g â?¤ 10 1. Easy to store The shelf life of egg powder can reach 2 years at 20 â??. 2. Convenient transportation As egg powder is the dry material obtained from dehydration and drying of eggs, it is smaller and easier to transport. 3. Safety and health Egg powder is pasteurized and sprayed at high temperature to kill salmonella and other pathogenic bacteria, making it safer and healthier to use. 4. Easy to use Egg powder does not need to be stored at low temperature. It can be prepared randomly according to the dosage, avoiding waste and pollution in the process of egg cracking. It is more convenient to use.
Organopletic Characteristics Color :From white to creamy Smell :and Taste Smell and taste of the dired the hen eggs white Structure :Homogenous, powder structure whitout an contamination
Egg yolk powder is rich in lecithin, protein, etc and has good emulsification, expansion, color adjustment and flavor enhancing ability. It can be applied to many products, such as toasted foods, cold drinks, seasonings, mayonnaise , babyâ??s food, etc. Besides, egg yolk oil and lecithin can be extracted from egg yolk powder for medication and health care foods. Application: 1. It can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor. 2.After the mixing with the dough, it can make the dough has higher ability of gas containing. 3.Add into the baked goods, and make the food surface colorful and beautiful. 4.As a kind of natural emulsifier for the cold food, it can increase the cohesiveness of fat, and improve the conformality of the cold food. 5.It can as the ingredients of flavoring.
Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure without an contamination
sell. whole egg powder Exw 4 Eur/kg ( 750kg/pallet ) - egg yolk powder Exw 5 Eur/kg ( 600kg/pallet ) - Cream powder 42% Exw 5 Eur/kg ( 900kg/pallet )
Egg powder is a kind of dried-egg product after fresh egg being broken, separated, filtered, pasteurized, sprayed, dried (full egg powder and yolk powder), or fermented and dried. With nutrition of fresh eggs and remarkable effects, egg powder are ideal auxiliary materials for the production of meat, ice-cream, bread, noodles, biscuits, puffed food and candies. As the substitute of fresh eggs, egg powder is easy to use, store and transport . Pe inner bag with carton of 20 kg.
Egg powder 25 kGs/bag with 18 months shelf life, product of Russia.
Whole Egg Powder Whole egg powder is used as an ingredient for the preparation of bakery products, ready meals, etc. The advantage of this product is its structure and emulsion properties. In addition, compared to liquid products, the powder is more convenient for storage and transportation. It is pasteurized powder, spray-dried liquid egg mass. 100 g of powder dissolved in 300 g of water is equal to 400 g of fresh eggs (about 8 pieces). Ingredients: table chicken eggs. Chemical / Physical characteristics. pH: 8.7 - 9.2 Moisture: 3.5 - 4.5% Total Fat: 38.0 - 42.0% Protein: 48.0 - 52.0% �¡arbohydrates: 4.5 g Haenni value: 21 - 24 Solubility: > 85.0% Microbiological characteristics. Total plate count: < 10.000 cfu / g Enterobacteriaceae: < 10 cfu / g Salmonella: Absent in 25 g of product Staphylococcus Aureus: Absent in 0.01 g of product Nutritional value per 100 g. Energy: Approx. 2400 kJ / or 560 kcal
