Applications : Cakes,  Pastries, Pancakes, Mixes,  Pasta, Mayonnaise,  Omlettes, Cooked Dishes, Baby Foods, Bakery and Confectionery Products,  Ice Creams, Salad Dressings etc

Directions for use : Mix one part of Whole Egg powder with three parts of water by weight.  Preferably the Whole Egg Powder should be mixed with other dry ingredients before adding water.

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

Storage : Dry at 20 Degree Centigrade.

Product Code : 20

Test Paramater Standards

Physical

Moisture (%)  : 4.0 (Max.)
pH : 7.0 – 9.0
Fat (%) : 40.0% (min.)
Protein (%) :  45.0% (min.)
Ash :   4.0 (max.)
Solubility(%) :   86.0% (min.)
Taste & Odor:   Normal
Colour :     Normal
Impurities :      Nil
Granulation :     100% through 18 mesh
Additives :     Nil

Microbiological

Standard plate count/g            5000 count (max.)
Coliform count /g        < 0.3/g
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.)