Egg powder has high nutritional value due to the content of vitamins, minerals, proteins, lipids, amino acids. It is gluten-free, low-fiber and dietary, derived only from fresh eggs. It is used in the baking industry, confectionery, pasta, delicatessen, meat, pharmaceutical. It is also appreciated by fishermans because it is used as a component for the production of protein balls. Advantages of egg powder addition to a wide range of applications is among others possibility of combining it with any raw material and semi-finished confectionery-bakery, excellent solubility, keeping the primary functional properties of chicken eggs, easy to use and storage.
Package: 25 kg.
Egg yolk powder can be used as a fresh egg yolk, it is safe (pasteurized) and easy to dispense: just dissolve in water the right amount of powder to get the amount specified in the recipe.
Pasteurized egg yolk powder is a safe and convenient alternative to fresh egg yolk.
pasteurization has eliminated the risk of salmonella and powder form enable easy storage and dosing
Protein powder is used in the confectionery, biscuit, bakery and pharmaceutical industry. It is used interchangeably with fresh protein. We add it usually to cakes, pastries, biscuits, sauces, instant creams and ready-made delicatessen products. It is also used in the production of supplements for athletes.