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Crafted specifically for the biscuits, cookies, and wafers industry, where achieving optimal crispiness, richness, and pleasing color is paramount, Whole Egg Powder (W12) by Ovobel Foods Limited is meticulously tailored to meet these exacting standards. In industries relying on shell eggs, the need for additional yolk often poses challenges in manual egg breaking and separation, leading to potential hygiene issues and safety concerns associated with unpasteurized egg liquids
In industries relying on shell eggs, the need for additional yolk often poses challenges in manual egg breaking and separation, leading to potential hygiene issues and safety concerns associated with unpasteurized egg liquids.
Whole Egg Powder (W12) is engineered to overcome these challenges seamlessly. Fresh eggs are expertly broken and separated using a high-speed breaking machine, with careful filtration ensuring the removal of any eggshell particles and membranes. Through a meticulous process, extra yolk is added to create a composite liquid, which then undergoes pasteurization in a continuous unit under controlled conditions of time and temperature. The pasteurized liquid is subsequently spray-dried at low heat to retain the superior functional properties of fresh eggs while ensuring impeccable hygiene standards.
| PRODUCT | Moisture | Fat | Protein | pH | Salmonella | Total Plate Count | Coliforms | Moulds & Yeast |
| Whole Egg Powder (W11) | 5% Max | 48% Min | 39% Min | 7.0-8.0 | Negative/25g | <10,000/g | <10/g | <10/g |