1. WHOLE EGG POWDER (WEP)

A. GENERAL DESCRIPTION

This is the basic white egg powder for application in bakery/ dressing / general purposed food service industry...wherever eggs are used in the recipe . Industry users face problem of manual egg breaking which is a traditional job and leads to unhygienic plant conditions. The egg liquid thus produced is not pasteurized and has a high microbial load and is a health hazard. Disposal of egg shell waste also causes a pollution problem.

B. APPLICATION

This is obtain CD by breaking fresh egg in a high speed breaking machine. The egg liquid is carefully filtered to remove egg shell particles and membrane. This is then pasteurized in a continuous pasteurization unit under controlled condition of short time and temperature.

C.  GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS

PHYSICAL CHEMISTRY
Moisture	0.5% max
Crude Fat	40 % min
Cride Protein	45 % min
pH	7.5 - 9.5

D.GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS

MICROBIOLOGY
Salmonella	Negative / 25g
Total Plate Count	<10,000/g
Coliforms	<10/g
Modulds & Yeast	<10/g

D. Packing: As per Buyer Request.