Dried%20and%20liquid%20egg%20yolks - Import export

Equivalent to 66 egg yolks per kg. Pasteurised egg yolk is used to make creams, ice creams, quiches, pastries, etc. A product made from eggs laid in France. Available in 1kg or 2kg bottles.

Egg Powder is made from fresh eggs processed with modern machinery, filtered, pasteurized and spray dried to obtain a dry and powdery product with 30-37% protein. It is also called 'egg powder' or 'dry egg powder'. This product is GMO free and has a shelf life of 2 years. Foodcom S.A. offers Egg Powder in 20-25 kg bags or big bags. The Egg Powder is widely used in hotels, hospitals, restaurants and bakeries, especially for products such as crackers, cookies and pasta that do not need to rise. Besides egg powder, there is also egg yolk powder and egg albumin powder. Egg yolk powder is used as a substitute for fresh egg yolk in various foods to add color, texture and emulsifying ability, especially in the preparation of mayonnaise, dressings, sauces and croissants. On the other hand, egg albumin powder is used in a variety of products such as fish, meat and potato preparations, baked goods and confectionery.

Whole Egg Powder (WEP) replaces liquid whole egg. This is particularly useful in industrial bakeries. A wide range of cakes and cookies can be made with whole egg powder. Egg powder is easy to store and has a long shelf life, egg powder has a shelf life of 24 months, and if properly sealed can last up to 8 years. Ease of use is another plus, as it is enough to add water. In addition, egg powder can easily be checked for bacteriological purity and thus enables producers to obtain a safe and guaranteed product. Applications Biscuits, Cakes, Pasta, Noodles, Mayonnaise

Equivalent to 66 egg yolks per kg. Pasteurised egg yolk is used to make creams, ice creams, quiches, pastries, etc. A product made from eggs laid in France. Available in 1kg or 5kg bottles.