Fermented dry egg white
- 1 RUB/kg. - from 2 kg.
Dry fermented egg white
is obtained from chicken eggs, the liquid protein undergoes a filtration process. cooling. ultrafiltration, fermentation. drying on a spray dryer.
Organoleptic characteristics: powdery homogeneous product without foreign inclusions, color from white to yellowish, taste characteristic of egg products without foreign smell.
Replacement ratio: One kg of dry protein replaces 310 - 320 pieces of chicken egg whites.
Industry of use:
Protein increased whipping action - excellent foaming agent. It is used in the manufacture of biscuits, meringue, meringue, marshmallow, soufflé,