Dry egg albumen
1 kg. of dried egg albumen is made from separated egg albumens from 250 eggs size L
Application: everywhere separated egg albumen is needed for use
for producing meringues, creams, concentrated foods etc.
Storage: at temperature between 0-18 C
Best before: 6 month from production date
Dry egg albumen has to be dissolved with warm water in proportion 1:8 weight parts! Restored iquid egg albumen must be put into production until 30 minutes!
Typical analysis: Color white
Taste and odour: fresh egg albumen
Moisture <8%
Protein ( Kjeldahl ) >80%
Fats: 0%
pH 5.5-8%
Heanni value >24
Carbohydrates 0.4%
Energy: approx 1600kJ / 350 kcal
Dry egg albumen
1 kg. of dried egg albumen is made from separated egg albumens from 250 eggs size L
Place of Origin: | Bulgaria |
Part: | White |
Style: | Fresh |
Category: | Egg |
Mold Output Paper consumption Water consumption Energy used Worker number SL-4*4 3500pc/h 280kg/h 560kg/h 78kg/h 4-5 SL-4*8 4000pc/h 320kg/h 600kg/h 80kg/h 5-6 SL-5*8 5000pc/h 400kg/h 750kg/h 85kg/h 3-4 SL-5*12 6000pc/h 480kg/h 900kg/h 90kg/h 3-4 SL-6*12 8000pc/h 640kg/h ...
Come From Taizy food machine
Mold Output Paper consumption Water consumption Energy used Worker number SL-4*4 3500pc/h 280kg/h 560kg/h 78kg/h 4-5 SL-4*8 4000pc/h 320kg/h 600kg/h 80kg/h 5-6 SL-5*8 5000pc/h 400kg/h 750kg/h 85kg/h 3-4 SL-5*12 6000pc/h 480kg/h 900kg/h 90kg/h 3-4 SL-6*12 8000pc/h 640kg/h ...
Come From Taizy food machine
Description: This dried stick noodles production line overcomes the uncontrolled factors in the natural drying process of handmade dry noodles, combining the traditional craft with modern technology, form a high degree of automation, high efficiency, stable and reliable product ...
Come From Zhengzhou Longer Machinery