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Dried pasteurized albumen
Composition: Edible chicken egg albumen
Replacement ratio: 1kg of high-foaming pasteurized albumen is equivalent to 310-316 fresh egg whites.
Production process: Dry albumen pasteurized with high foam is obtained by separating the whole egg into white and yolk, then the liquid protein is filtered, fermented, dried, packed and pasteurized.
Packaging: Dry albumen pasteurized with high foam is packed into 25 kg corrugated box with a plastic liner.
Replacement ratio: 1kg of high-foaming pasteurized albumen is equivalent to 310-316 fresh egg whites.
Production process: Dry albumen pasteurized with high foam is obtained by separating the whole egg into white and yolk, then the liquid protein is filtered, fermented, dried, packed and pasteurized.
Packaging: Dry albumen pasteurized with high foam is packed into 25 kg corrugated box with a plastic liner.
Storage: Shelf life of Dry albumen at t max +20 °C 12 months. At a temperature not higher than +4 °C shelf life is extended to 24 months. Stored in dry, clean and well ventilated rooms.
Usage: Pasteurized albumen powder with high foam content is used in bakery and confectionery industry.
Organoleptic characteristics: Dry albumen pasteurized with high foaming is a homogeneous product without foreign substances, without shell fragments and films.
Product color – white to yellowish-white
Taste and odor – natural, odorless egg
Consistency – homogeneous powdery mass. Allowed the presence of easily crumbling under mechanical action lumps.
Usage: Pasteurized albumen powder with high foam content is used in bakery and confectionery industry.
Organoleptic characteristics: Dry albumen pasteurized with high foaming is a homogeneous product without foreign substances, without shell fragments and films.
Product color – white to yellowish-white
Taste and odor – natural, odorless egg
Consistency – homogeneous powdery mass. Allowed the presence of easily crumbling under mechanical action lumps.
Physico-chemical parameters
Microbiological indicators
Technological recommendations: Diluted with water in the ratio 1:7 - 1:9. Recovery time at least 30 min. Water temperature should not exceed 20-35 ºC.
Dried pasteurized albumen with high foaming is used in the manufacture of confectionery, it is well and quickly whipped into a dense and homogeneous foam.
Dried pasteurized albumen with high foaming is used in the manufacture of confectionery, it is well and quickly whipped into a dense and homogeneous foam.
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© The company "Leto Group" 2023
01017, Tula region, Zaoksky district, Sosnovy village, p. 1
PSRN: 5137746102742
TIN / KPP: 7703801078 / 712601001
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01017, Tula region, Zaoksky district, Sosnovy village, p. 1
PSRN: 5137746102742
TIN / KPP: 7703801078 / 712601001
Privacy policy