Egg powder is a powder product produced by preferably breaking shelled eggs in hygienic special automatic breaking machine, then seperating yolk and white of shelled egg and finally drying in spraying dryers following some preliminary processes. Egg powder provides the advantage of storage and minimum 12 month shelf life. Liquid egg shall be obtained by diluting egg powder in certain proportions.
Whole egg powder usage fields:
Pastries, bread, cake, pizza dough, industrially made soup, hamburger mixtures.
Yolk egg powder usage fields:
Pastries, bread, cake, meal, biscuit, mayonnaise, waffles, ice cream.
Egg white powder usage fields:
Chocolate and candies, chocolate marmalade, hazelnut marmalade, fitness and health products.