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This product has been designed with a very special formulation for use in the baking industry.
Industrial Egg Powder Due to the ability to maintain and stabilize the air cells formed in the dough sponge cake and other products, it has an effective role in maintaining and improving the quality characteristics of the dough and the final product. One of its effects is the increased softness, uniformity, and texture desirability.
Egg powder is used because of its high nutritional value, emulsifiable properties and the production of flooring in various industries, especially the cake and coconut industry.
Use of egg powder for industrial use: Uses:
1. Ease of transportation.
2. Decrease the cost and space of the warehouse.
3. Ease of use and thus reduce production time.
4. Increase the shelf life of egg powder compared to fresh eggs.
5. Reduce waste from fresh egg consumption (egg shell, egg corruption and ...).
6. Increase the time of novelty and delay in final product batch.
7. Improving the qualitative characteristics of the final product, such as color, taste, texture, etc.
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