Applications : Sweets, Chocolates, Cakes, Pastries, Macronis, Croquettes,Marshmallow, Candies, Angel Cakes, Bakery and Confectionery items, Health Foods etc.

Directions for use : Mix one part of Egg White powder with seven parts of water by weight.

Packing : In Export worthy 5 ply CFB boxes, each containing 20 Kgs.  net   in polybags.

Storage : Dry at ambient temperature.

Product Code : 01

Physical

Test Parameter Standards

Moisture                 :     8.0 (Max.)
pH                            :     7.0 – 8.0
Fat                           :     0.40% to 0.60%
Protein                    :     78.0% (min.)
Ash                          :     6.0 (max.)
Solubility                :     95.0% (min.)
Reducing Sugars   :    0.3% (max.)
Taste & Odor        :     Normal
Colour                    :     Normal
Impurities             :     Nil
Granulation           :     100% through 80 mesh
Additives               :     Nil

Microbiological

Standard plate count     :   5000 count (Max.)
Coliform count                :   < 0.3/g (Max.)
Enterobacteriaceae Count/g   : 10/g (max)
E. Coli                               :   Negative / g
Salmonella sps                :   Negative / 250 g
Staphylococcus aureus : Negative / g
(cogulase positive)
Yeast & mold                  :  10/g (max.)