Dry egg powder
Dry egg powder from company «Agrocapital Ukraine». Best prices, proven quality. Delivery throughout Ukraine.
You can find out prices, order and buy in bulk Dry egg powder in Ukraine by calling us at: +38 (044) 580-0-580, +38 (067) 50-40-300, +38 (067) 325-5-330, +38 (097) 535-0-176.
Dry egg powder is a dried mixture of egg whites and yolks, used as a food concentrate, completely dehydrated eggs. The product is manufactured using a spray dryer, which is similar in technology to the production of powdered milk.
Among the advantages that egg dry powder provides during use, it is worth noting:
- lower product cost;
- lower weight, compared to using regular eggs;
- extended shelf life.
This is important not only when using product, but also when packaging or transporting. An equally important aspect will be the Ukrainian production of such products, because supporting the country's economy and ability to save money on the import of foreign products allows the supplier to provide customers with exclusively high-quality products.
What and when can dry egg powder be used?
Dry egg powder is used in the production of various confectionery, pasta and bakery products. Producers of meat products and ready-made meals, both for home use and on a more industrial scale, also constantly contact us with the need to buy egg powder.
To maintain the proportions of the components of the dishes, you need to know how to dilute dry egg powder: for 100 g of the product, you need to take 300 g of warm water, and then mix thoroughly. As a result, the manufacturer receives 400 g of consistency, which completely replaces the same mass of eggs, which is approximately 8 pieces. Based on these proportions, you can easily calculate the required amount of consistency for use in a particular case, for example, for making cakes or cookies. According to the instructions, the concentrate must be thoroughly mixed with water so that there are no lumps, and then leave the resulting consistency to infuse for a few minutes. After that, the finished mixture can be used to prepare omelets, muffins, biscuits, mousses, casseroles, as well as dry ready-made mixtures and frozen semi-finished products, where the recipe requires eggs. The composition of dry egg powder is found in meat batter, in natural mayonnaises, sauces, etc.
Before mixing with water recommend to sift it additionally, and so that it can dissolve completely without lumps, it is better to use warm water, heated to a temperature of 40-50°C. The liquid should be added gradually, continuing to mix. It is important to have time to use the finished consistency within 24 hours from the moment of its preparation.
What components does the concentrate consist of?
The product consists of a single component - dried chicken eggs, including protein and yolk, which is why the product is considered allergenic. This must be taken into account before starting to use egg dry powder. The product does not contain any preservatives or any artificial additives, and therefore remains clean and high-quality for further cooking. The taste and smell of the mixture are natural egg-like, without any foreign impurities.
According to organoleptic characteristics, the mixture can have a color from light yellow to bright yellow, be homogeneous, without lumps, and not differ in any smell or flavors other than the characteristic natural one.
According to physicochemical indicators, the product has 97.2% mass fraction of dry matter, 35.2 mass fraction of fat and 50.35 mass fraction of protein substances, which fully meets the quality requirements of a real dry egg product (concentrate).
The general demand for the use of such products on an industrial scale is also due to compliance with hygiene conditions, since unlike the use of classic chicken eggs, the use of such pasteurized mixtures minimizes the risk of bacterial contamination, in particular salmonella.
Warranty periods, packaging and storage conditions: instructions
For storage of such products, clean rooms with good ventilation conditions can be used. In this case, the air temperature should not exceed +20°C, and the relative humidity should remain within 75%. Under such conditions, the product can be stored without deterioration of its nutritional and organoleptic characteristics for 6 months. If the air temperature in the warehouse does not exceed +2°C, the shelf life increases to 24 months.
If the use of such a mixture concerns home conditions, then for storage you can choose a dark dry cabinet or place it in the refrigerator, thereby extending its shelf life. Before using a dry pasteurized egg mixture, you should also pay attention to the correct packaging, because the mixture must be in clean dry packaging made of polyethylene food material, permitted by the sanitary and epidemiological supervision authorities. In this case, the manufacturer manages to preserve the product's presentation during storage and transportation, as well as ensure the grease-proofness of the packaging, which protects against damage and moisture. The product labeling is applied in Ukrainian, ensuring clear reading and protection against the risk of harmful effects on the quality indicators of the mixture itself.
An additional guarantee of the quality of this food product from the company «Agrocapital Ukraine» is the absence of pesticides such as basudin, karbofos, chlorophos, other pathogenic organisms, and bacteria of the E. coli group in its composition.
By choosing such an offer, the consumer receives several important advantages, in particular, this concerns the price of dry egg powder and the ability to choose independently among various variations on how to cook it.