Egg powder for industry
This product is specially formulated as a suitable alternative to fresh eggs for consumption in a variety of products in the baking industry. Egg powder for the baking industry, due to the ability to maintain and stabilize the air cells formed in the dough structure, will play a very effective role in maintaining and improving the quality characteristics of the final product. Ease of transportation, reducing storage space, no need for refrigeration for storage, increasing shelf life, preventing microbial spoilage caused by consuming fresh eggs and improving the quality characteristics of the product are the most important features of this product.
Uses of various products of the baking industry such as cakes, cookies, sweets, cookies, biscuits and…
How to prepare To replace egg powder instead of fresh eggs, one part of egg powder should be mixed with three parts of water and used in the formulation.