Dry egg white
Dry egg white is a purified form of powdered egg white, devoid of reducing sugar in the production process.
100 g of egg white powder dissolved in 700 g of water corresponds to 800 g of fresh egg white (approximately 25 eggs). In some applications, up to 900 g of water per 100 g of dry egg white can be used.
The advantage of the product over the liquid form lies in more favorable storage conditions, handling methods and shelf life.
The dry egg white of the Italian company Parmovo is characterized by good gelling and water-binding ability, as well as increased whipping and good foam stability.
Advantages of using:
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excellent indicators of whipping and foam resistance
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optimization of the technological process
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stability of the quality of the finished product
Egg white with increased gelation is suitable for food applications in which good binding capacity is required - for example, in the meat and fish industries.
Advantages of using:
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increase in the yield of the finished product
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improved elastic consistency
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absence of foreign smell and taste
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reducing the amount of fat
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increased protein content
Get more detailed information, documentation, samples, and also buy You can find the ingredients you are interested in by contacting the managers of BG Milk.
