Whole Egg Powder, Egg Yolk Powder (Regular and Heat Stable), and High Whip Egg White Powder. Our egg powders are known for their excellent functional properties and are ideal for various applications in baking, confectionery, and food processing.
All egg products are pasteurized and that’s why they are Salmonella free.
Egg powder doesn’t require special temperature condition during transportation and storage.
Egg powder is easy to handle, free from preparatory fuss and shell utilization. It’s a ready to use ingredient.
The characteristics of egg powder can be controlled and analyzed before purchasing.
There are plenty of cost benefits of using egg powder:
When using shell eggs or liquid egg products 3-5% of product remains unused due to losses within the package or product expiry. But only dry egg products are used waste-free. The usage of the whole batch is ensured owing to the long shelf-life.
20 kg of egg powder substitutes 1600 shell eggs that equals to 5 carton boxes. Thus you will need 5 time less of storage space. As well as transportation cost are significantly reduced.
The shelf-life of egg powder is much longer then shell eggs – nearly two years. The customers can lower logistics operations and improve the business efficiency generally.