Fat content of 82 including 72 vegetable fat and 10 dairy fat For all consumer groups including
children over 6 months For direct consumption not for frying This product is not suitable for people
with food allergies allergies to milk proteins and lactose
PRODUCT CHARACTERISTICS
1 Organoleptic evaluation Taste and aroma of pure milk slightly acidic an incomplete flavor and
aroma that differs from pure milk is allowed Compact consistency uniform color
2 Weightdimensions cube 100g 170g 200g 250g block 275 g 300 g 350 g cardboard 18
kg 24 kg 55 kg 6 kg 72 kg 10 kg 25 kg
There are five different egg powder types:
1. Egg albumin powder high gel
2. Egg albumin powder high whip
3. Egg albumin powder
4. Egg yolk powder
5. Whole Egg powder
Origin of raw material : Poland, eggs of cage quality
Technological process :Mechanically breaking, separation, filtering,
pasteurization drying, sieving, packing
Reconstitution :500g of powder dissolved in 500 ml of water
correspond to about 1kg of liquid egg yolk (about 55
pieces of chicken egg white with an average weight
of 55-60g)
Color : From light yellow to dark yellow
Smell and Taste : Smell and taste of the dired the hen eggs yolk
Structure : Homogenous, powder structure whitout an contamination
