WHOLE EGG POWDER
Whole egg powder is used mainly in the preparation of bakery products. after adding water the whole egg powder contains the natural balance in the egg. the product is pasteurised to guarantee it is safe to use.
Whole egg is available with and without the addition of an anti-caking agent and is also available from all laying systems.


EGG YOLK POWDER
Dried egg yolk is also used in the preparation of ice cream, egg nog and in particular sauces. the relatively high fat content of egg yolk gives a lovely creamy and solid texture. for hot preparation of sauces there is stabilised egg yolk powder. in the bakery sector egg yolk is also used a lot as a glaze. Glazing with egg yolk gives the products a lovely dark and crispy crust.
Dried egg yolk is available with and without the addition of an anti-caking agent and is also available from all laying systems.


EGG WHITE POWDER
Dried egg white has two main outlets as regards application. It is often used as a binder in the meat and fishing industry for example to bind breadcrumbs but also to reinforce surimi. In addition egg white is often used to make whipped egg whites. Uses for whipped egg whites include for example macaroons and meringue. Egg white is also very good for making all sorts of confectionery products lighter.
Dried egg white is available with and without anti-caking agent and from all laying systems. for extreme whip


                                   Whole egg powder     Egg yolk powder     Egg white powder
Colour                                Light yellow            Light orange              Milky white
Moisture (g/100g)                    =4.0                       =4.0                      =8.0
Crude protein (g/100g)             =45                        =30                       =78
Solubility                                                                =8