Dry egg albumen

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