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Whole Egg Powder

Packaging:
Cardboard box with food grade blue in liner, 20 kg net weight per box.
Transportation: 40 foot ref. container (1176 boxes)

Chemical / Physical characteristics.
pH: 8.7 – 9.2
Moisture: 3.5 – 4.5%
Total Fat: 38.0 – 42.0%
Protein: 48.0 – 52.0%
–°arbohydrates: 4.5 g
Haenni value: 21 – 24
Solubility: > 85.0%

Microbiological characteristics.
Total plate count: < 10.000 cfu / g
Enterobacteriaceae: < 10 cfu / g
Salmonella: Absent in 25 g of product
Staphylococcus Aureus: Absent in 0.01 g of product

Nutritional value per 100 g.
Energy: Approx. 2400 kJ / or 560 kcal

Category: