2. Microbiological characteristics All powder products from eggs meet the following microbiological standards:
The aerobic mesophile bacteria
max. 10 000 in 1 g.
Staphylococcus aureus
max. 10 in 1 g.
Enterobacteriaceae
max. 10 in 1 g.
Salmonella kinds
negative in 25 g.
Listeria monocytogenes
negative in 25 g
3. Storage and keeping
The powder pasteriuzed products from eggs must be stored at dry, dark and cold place at the temperature of 20° C. The shelf life of the products takes 18 months in original packing and has been designated in the declaration
4. Packing
PE and natron sacks 25 kgs. If demanded packaging of choice.
5.
Rehydratation of whole egg powder
Whole egg powder: One liquid egg you get by adding 12 g of the whole egg powder and 48 g of lukewarm water and than mix thoroughly.
1. Chemical characteristics
Humidity
max. 5,0%
Fats
min. 56%
Proteins
min. 29%
Free fatty acids
(expressed as olein)
max. 3,5%
pH
6,0 - 6,5
Additives
no
2. Microbiological characteristics All powder egg products meet the following microbiological standards:
The aerobic mesophile bacteria
max. 10 000 in 1 g.
Staphylococcus aureus
max. 10 in 1 g.
Enterobacteriaceae
max. 10 in 1 g.
Salmonella kinds
negative in 25 g.
Listeria monocytogenes
negative in 25 g
3. Storage and keeping
The powder pasteurized egg products must be stored at dry, dark and cold place at the temperature of 20° C. The shelf life of the products takes 18 months in original packing and has been designated in the declaration
4. Packing
PE and natron sacks 25 kgs. If demanded packaging of choice.
5.
Rehydratation of egg yolk powder
Egg yolk powder: You can get the yolk of one egg in the way that to the yolk in powder weighing 7 – 7,5 g, you add 10 – 11 g of lukewarm water and mix thoroughly.
1. Chemical characteristics
Humidity
max. 8,0%
Fats
max. 0,2%
Proteins
cca. 80%
Free fatty acids
(expressed as olein)
-
pH
9,0 - 10,0
Additives
no
2. Microbiological characteristics All powder egg products meet the following microbiological standards:
The aerobic mesophile bacteria
max. 10 000 in 1 g.
Staphylococcus aureus
max. 10 in 1 g.
Enterobacteriaceae
max. 10 in 1 g.
Salmonella kinds
negative in 25 g.
Listeria monocytogenes
negative in 25 g
3. Storage and keeping
The powder pasteriuzed products from eggs must be stored at dry, dark and cold place at the temperature of 20° C. The shelf life of the products takes 18 months in original packing and has been designated in the declaration
4. Packing
PE and natron sacks 25 kgs. If demanded packaging of choice.
5.
Rehydratation of egg white powder
The egg white powder: The egg-white of one egg you get in the way that to the egg white in powder weighing 3 – 3,5 g you add 20 – 25 g of lukewarm water and mix thoroughly.
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