|
Specifications
| Moisture |
Max 4% |
Total Plate Count |
Max 10 000/g |
Protein |
Min 45% |
Coliforms |
<10/g |
Fat |
Min 40% |
Moulds & Yeasts |
Max 10/g |
pH |
6,8 – 9,2 |
Salmonella |
Neg /50g |
| |
|
Staph. Aureus |
Neg /0,1g |
Ingredients
100% Whole Egg Solids obtained by spray drying pasteurised whole egg liquid, i.e. a homogenized mixture of egg albumen and egg yolk in the same ratio as in a hen egg.
Shelf Life
12 Months if stored in unopened original packaging at maximum 25˚C
Storage
Store in a cool and dry place. Maintain storage temperature at 15 - 25˚C for optimum results.
Packaging
Cardboard boxes with inner plastic bag [20 or 25kg (nett)]
Multi-layer paper bags with inner plastic bag [20 or 25 (nett)]
|
|
Specifications
Moisture |
Max 4% |
Total Plate Count |
Max 10 000/g |
Protein |
Min 31% |
Coliforms |
<10/g |
Fat |
Min 57% |
Moulds & Yeasts |
Max 10/g |
pH |
5,5 – 7,0 |
Salmonella |
Neg /50g |
| |
|
Staph. Aureus |
Neg /0,1g |
Ingredients
100% Egg Yolk Solids produced by spray drying pasteurised egg yolk liquid which is obtained by separating the yolk from the albumen in hen eggs.
Shelf life
12 months if stored in unopened original packaging at maximum 25˚C
Storage
Store in a cool and dry place. Maintain storage temperature at 15 - 25˚C for optimum results.
Packaging
Cardboard boxes with inner plastic bag [20 or 25kg (nett)]
Multi-layer paper bags with inner plastic bag [20 or 25 (nett)]
|
ALBUMEN
LOW
WHIP
Functional Properties
Mixing Instructions
General Applications
Specification
|
Specifications
Moisture |
Max 8% |
Total Plate Count |
Max 10 000/g |
| Protein |
Min 80% |
Coliforms |
< 10/g |
| Fat |
Max 0,05% |
Moulds & Yeasts |
Max 10/g |
| pH |
6,5 – 8,0 |
Salmonella |
Neg/50g |
| |
|
Staph. Aureus |
Neg/0,1g |
Ingredients
100% Egg Solids produced by spray drying egg white liquid which is obtained by separating the albumen from the yolk in the hen egg.
Shelf Life
18 months if stored in unopened original packaging at maximum 25°C
Storage
Store in a cool and dry place. Maintain storage temperature at 15 – 25°C for optimum results.
Packaging
Cardboard boxes with inner plastic bag [20 or 25 kg (nett)]
Multi-layer paper bags with inner plastic bag [20 or 25 kg (nett)]
|
ALBUMEN
HIGH
WHIP
Functional Properties
Mixing Instructions
General Applications
Specification
|
Specifications
Moisture |
Max 8% |
Total Plate Count |
Max 10 000/g |
| Protein |
Min 80% |
Coliforms |
< 10/g |
| Fat |
Max 0,05% |
Moulds & Yeasts |
Max 10/g |
| pH |
6,5 – 7,5 |
Salmonella |
Neg/50g |
| Whip test |
Min 10 cm |
Staph. Aureus |
Neg/0,1g |
Ingredients
100% Egg Solids produced by spray drying egg white liquid which is obtained by separating the albumen from the yolk in the hen egg.
Shelf Life
18 months if stored in unopened original packaging at maximum 25°C
Storage
Store in a cool and dry place. Maintain storage temperature at 15 – 25°C for optimum results.
Packaging
Cardboard boxes with inner plastic bag [20 or 25 kg (nett)]
Multi-layer paper bags with inner plastic bag [20 or 25 kg (nett)]
|
ALBUMEN
HIGH
WHIP
LOW pH
Functional Properties
Mixing Instructions
General Applications
Specification |
Specifications
Moisture |
Max 8%
|
Total Plate Count |
Max 10 000/g |
| Protein |
Min 80% |
Coliforms |
< 10/g |
| Fat |
Max 0,05% |
Moulds & Yeasts |
Max 10/g |
| pH |
4,9 – 6,5 |
Salmonella |
Neg/50g |
| Whip test |
Min 10 cm |
Staph. Aureus |
Neg/0,1g |
Ingredients
100% Egg Solids produced by spray drying egg white liquid which is obtained by separating the albumen from the yolk in the hen egg.
Shelf Life
18 months if stored in unopened original packaging at maximum 25°C
Storage
Store in a cool and dry place. Maintain storage temperature at 15 – 25°C for optimum results.
Packaging
Cardboard boxes with inner plastic bag [20 or 25 kg (nett)]
Multi-layer paper bags with inner plastic bag [20 or 25 kg (nett)]
|
