Applications : Cakes, Cake Mixes, Doughnut Mix, Sweet Doughs,Pastries,Pies, Delicacies, Ice Cream, Mayonnaise, Salad  Dressings, Egg Noodles, Pasta and all bakery products, Products of Canning Industry, Cooked Dishes, Cosmetology etc.

Directions for use : Mix one part of Egg Yolk powder with 1.25 parts of water  by weight. Preferably the Egg Yolk 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 Ccntigrade.

Product Code: 10

Test Parameter Standards

Physical

Moisture        :          4.0 (Max.)
pH                   :          6.0 – 7.0
Fat                  :          57.0 (min.)
Protein           :          30.0% (min.)
Ash                 :          4.0 (max.)
Solubility       :          86.0% (min.)
Taste & O                 Normal
Colour            :          Normal
Impurities     :          Nil
Granulation   :          100% through No. 18 Mesh
Additives       :           Nil

Microbiological

Standard plate count   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.)