Home / Whole Egg Powder (WEP)
Home / Whole Egg Powder (WEP)
Ingredients: Spray Dried, Pasteurized Whole Eggs.
Process: Whole eggs broken from fresh shell eggs (no additives) and then filtered, pasteurized, and spray-dried in accordance with International standards.
Application: Whole Egg Powder offers a good structure and high emulsifying abilities for the end product. It can be used in all products in which whole hen eggs are used. It can be used in pies, pound cakes, noodles, layer cakes, mayonnaise, salad dressings, and cookies.
Moisture=5.0% Max , Fat=40.0% Min
Proteins=45.0% Min
pH =7.0 – 9.5 ,Granulation =20 Mesh
Standard Plate Count <10,000 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
Coliform <10 cfu/gm
Staph. aureus Absent
Enterobacteriaceae <100 cfu/gm
Salmonella Absent
Packaging: 20 kg packed in a multi-wall kraft paper bag with a polyethylene liner inside.
Shelf Life: 18 months from the date of production.
Storage: Store in a cool, dry place away from strong odours and direct sunlight.
Recommended storage temperature: below 25°C.
Add 3 parts of water to 1 part of WEP powder by weight and mix to obtain uniform consistency.