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Whole Egg Powder
Whole egg powder is a dehydrated form of eggs that combines both egg yolks and egg whites, offering a convenient and shelf-stable ingredient for a wide range of culinary applications, from baking to instant mixes.
Whole egg powder is used in baking, as a binding agent in recipes, in making scrambled eggs, or as an ingredient in various food products like pancake mixes and pasta.
Its primary function is to provide the properties of fresh eggs, including moisture, binding, and emulsifying capabilities, making it a versatile ingredient for creating texture, structure, and flavor in a variety of dishes and food preparations.
Storage:
Cold-dry Storage
Well Ventilated Area
Protect from The Light
Packaging:
20-25 kg/pale
