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Egg powder is a powdered version of totally dried eggs that is commonly used as a substitute for normal eggs. It has a similar composition to ordinary eggs and provides the same benefits. Egg powder is also very convenient to use because of its physical form, which results in little to no product waste and no residue after use, unlike shell eggs. WEP is used in bakery items (biscuits, cakes, etc.) where the egg's binding and rising qualities are vital.
Light yellow powder
The product can be kept for 18 months after production.
|Country of origin||
Please check Technical Datasheet
|Storage conditions||In the original packing at the normal odour free condition of less than 25 C at 65% relative humidity.|
|Vegetarian / Non-Vegetarian|
|Additional Technical and Commercial Information||Contact us for additional technical and commercial information|