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Description
Whole egg powder is made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.
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Directions
Add 1 part egg powder to 3 parts water (by weight).
1 tbsp Whole Egg Powder + 3 tbsp Water = 1 Large Egg
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Uses
Use whole egg powder for cookies, layer cakes, pound cakes, noodles, mayonnaise, pies, sweet goods and all other whole egg uses. Powdered eggs can be used without rehydration when baking, and can be restored with water to make dishes such as scrambled eggs and omelets.
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Storage
After opening, it is essential that moisture is prevented from entering the bag. It is recommended to store the product in a cool, dry area between 4 - 10˚C for shelf life of 12 months.
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Nutrition
Nutrition Facts Per 3/4 cup (100 g) Amount % Daily Value Calories 610 - Fat 40 g 54% Saturated Fat 14 g - + Trans Fat 0.2 g 68% Carbohydrate 2 g - Fibre 0 g 0% Sugars 0 g 0% Sugar Alcohol - - Protein 50 g - Cholesterol 1630 mg - Sodium 480 mg 21% Potassium 550 mg 12% Calcium 225 mg 17% Iron 4.5 mg 25% -
Allergens
Contains: Egg
| SKU | Unit Size |
|---|---|
| 21132 | 200 g |
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Description
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Directions
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Uses
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Nutrition
-
Storage
-
Allergens
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Whole egg powder is made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.
-
Add 1 part egg powder to 3 parts water (by weight).
1 tbsp Whole Egg Powder + 3 tbsp Water = 1 Large Egg
-
Use whole egg powder for cookies, layer cakes, pound cakes, noodles, mayonnaise, pies, sweet goods and all other whole egg uses. Powdered eggs can be used without rehydration when baking, and can be restored with water to make dishes such as scrambled eggs and omelets.
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Nutrition Facts Per 3/4 cup (100 g) Amount % Daily Value Calories 610 - Fat 40 g 54% Saturated Fat 14 g - + Trans Fat 0.2 g 68% Carbohydrate 2 g - Fibre 0 g 0% Sugars 0 g 0% Sugar Alcohol - - Protein 50 g - Cholesterol 1630 mg - Sodium 480 mg 21% Potassium 550 mg 12% Calcium 225 mg 17% Iron 4.5 mg 25% -
After opening, it is essential that moisture is prevented from entering the bag. It is recommended to store the product in a cool, dry area between 4 - 10˚C for shelf life of 12 months.
-
Contains: Egg