Key features

• •🥚 Egg White powder - Egg white powder produced from broken fresh hen eggs. After the process of separation of egg yolk, filtered, accumulated, concentrated, fermented, chilled, dehydrated by spray drying, packed in bag in box and subsequently pasteurized in hot rooms.
• •🥚 Where to Use - Egg white powder may be use as an ingredient in receipts for food processing: baked products, confectionery, canned foods, noodles, premixed flours, fish products, ham, sausages, breaded products, potato croquettes, etc.
• •🥚 Whipped High Foam - The powder has good whipping properties. After dissolving in water, using a mixer, beat the liquid starting at low speed and gradually increasing it. Excellent for making pastries, cakes, cookies, meringues, macarons, etc.
• •🥚 How to Use - Using as egg white powder or reconstitute to liquid egg white. Reconstitution: 1 part of egg white powder and add 7 parts of water. Leave the powder to dissolve in water for 15-30 minutes. Use by "best before" date. Once opened, use in 1 month. Keep in original packaging. Storage: between +50 – +77 °F (+10 – +25 °C) temperature. Store in clean, dry (humidity <75 %), free from strange smell place.
• •🥚 Powder Properties - Powder has properties that allow it to bind rapidly with other ingredients. It is a binding agent with far stronger gel strength than liquid egg whites. Egg Albumen Powder is used often in vegetarian preparations such as meat analogues (soy, sausages, hamburgers, frankfurters) where good binding and water retention are necessary.
• •🥚 Dairy Free - This tasteless protein powder contains no dairy. It's perfect for vegans, vegetarians, and anyone with an allergy to milk or lactose intolerance. Feel good about what you put into your body! Suitable for all consumer groups, except of people with an egg allergy and children under 1 year.