Complaint
| Flow chart | Whole egg powder is made from fresh eggs as raw materials, after picking, egg laying, egg washing, blow drying, egg beating, filtration, homogenization, pasteurization, spray drying and other processes, it is the most ideal for fresh eggs replacement of. |
| Application ways | Whole egg powder is reduced to 5 kg of fresh egg liquid at 1:3.25, and Whole egg powder needs to be soaked in water for 1-2 hours. Convert the amount of eggs needed to be added into the corresponding proportion, and the recommended amount of addition is 0.5%-2% (percentage of total weight), depending on the product. |
| Physical index | 1. Whole egg powder Sensory indicators: it is uniform light yellow, powder or easily loose block, with the normal smell of whole egg powder, no peculiar smell and no impurities. 2. Whole egg powder Physical and chemical indicators Protein/(g/100g)≥45% Fat/(g/100g)≥42% Moisture/(g/100g)≤4.5% Free fatty acid/(g/100g)≤4.5% 3. Whole egg powder Hygiene indicators Total number of colonies: ≤ 5000 cfu/g E. coli count: ≤ 30 MPN/100g Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus): not detected |
| Package | 20kg/carton or 25kg/carton; compound bag for inner packing; double corrugated carton for outer packing. |
