Liquid Pasteurised Egg


 

SEVI®™ WHOLE EGG POWDER

Product reference: EP - P01-2005/ GE 

Product Description

SEVI®™ Whole egg powder is made from fresh shell eggs exclusively and does not contain any additive in order to ensure natural and original taste as well as compliance with safety requirements.

Specific advantages

Safety: free of virus, salmonella and bacteria
Natural and original taste of fresh eggs (no additives)
Regular Stable Quality
Very long time preservation: up to 6 months in a cool, clean and dry place
Convenient: reduced storage space requirement, no refrigeration required
Clean: Less waste and clean up expenses
Cost effective: Reduced Labour and Wastage

Packaging

SEVI®™ Whole egg powder comes under vacuum HDPE bags packaging in order to ensure the maximum safety and preservation.
Each bag has a net content of 1 kilogram of powder egg equivalent to 70 eggs.

Quality and Tracing

Our process does not affect the qualities of fresh shell eggs while batching is ensuring consistence and stability of the product all year round.
Each bag carries its batch and lot numbers which allow to trace the origin of the product.

Safety

Thanks to its manufacturing process SEVI®™ Whole egg powder is free of virus, salmonella and other bacteria. The product is carrying SGS™ quality Certificates.

Applications

Cookies, layer cakes and pounds, cake mixes, egg noodles, omelettes, scrambled eggs, salad dressing, sauces, ice cream and any recipe requiring whole eggs.

Storage

SEVI®™ Whole egg powder is a dry and safe product that must be kept in a cool, dry and clean place. It is recommended to keep this product under 25°C for a better preservation of its qualities (proteins and taste).

How to use the product

In order to use SEVI®™ Whole egg powder product has fresh eggs, it has to be recombined with water. One kilogram of egg powder is equivalent to 4, 1 litres of liquid egg, that is to say 70 medium size eggs. It is therefore necessary to add 3, 1 litres of warm (max 50°C) and potable water to 1 kilo of powder. Generally, add three parts of water for one part of powder and mix thoroughly to obtain an uniform liquid. Allow rest about ten minutes and mix again.
Whenever egg powder needs be mixed with other dry ingredients such as wheat flour, it is recommended to blend dry ingredients first, and to add water later.


Nutrition information for 100 grams

Energy:  500 kcal
Proteins: 44% minimum
Fat content: 35% minimum
Cholesterol content: 2.3 g maximum
Moisture: 8%


Bacteriology

Total count: <10,000/g
Total coliforms : < 10 cfu/g
Salmonella / 25g : Négative
Total Moulds & Yeast : <100cfu/g


Limits of warranty

SEVI®™ Whole egg powder is sold with the understanding that the purchaser will store and use it in accordance with our instructions. Moreover, the purchaser will have to conduct tests to determine SEVI®™ Whole egg powder suitability for each specific use. Our warranty ceases once the bag has been opened.
 
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Egg Powder