EGG PROCESING

Presently many industries of food industry prefer to use dry egg products.
Assortment of dry egg products:
• Dry egg white (Albumen);
• Dry egg yolk (Vitellus);
• Dry vitellus fermented;
• Dry vitellus fermented with addition of salt;
Also there is possibility to produce dry egg powder according to the user’s specifications.
Storage requirements: keep in dry, clean and well ventilated locations at relative humidity of air no more than 75%, t°=+20ºC ≤ 6 months; t°=+ 2ºC ≤ 2 years.
Dry products are placed in cardboard boxes or bags on 20-25 kg.
Basic industries of application of dry egg products:

Dry egg white (Albumen):
• Pastry industry: production of zephyrs, creams, cakes, souffles, meringues and others;
• Bakery industry;
• Processing of fish: including production of crab sticks;
And also: production of feed for sportsmen, pharmaceutics and medical industry.
 

Dry egg yolk (Vitellus):
• Confectionary items;
• Bakery and pasta;
• Medical industry;
And also: pates, omelets, cookery in supermarkets;

Dry egg yolk (Vitellus), fermented and fermented with salt:
• Production of mayonnaises and sauces.

Recommendation for using the dry products:
Dry egg white (Albumen): in 1 kg of dry product contained ≥ 238 liquid egg whites. Method of preparation: 1 part of dry albumen to 7 parts of water t°=+30ºC.
Dry vitellus: in 1 kg of dry product ≥ 100 liquid egg yolks. Method of preparation: 1part of dry yolk to 1 part of water t°=+30ºC.

Advantages of use of dry egg products:
• Longer shelf life.
• Cheaper warehouse costs.