Egg white powder is produced by spraying atomised liquid egg whites into a heated drying chamber. A continuous flow of accelerated heated air ensures that most moisture is removed. Dried egg white is a product that is easily applicable compared to liquid egg whites or fresh eggs. This is because most of the moisture has been removed. Another advantage of egg white powder is its longer shelf life.
Packaging:
Cardboard box with liner, suitable for food, 25 kg net, 20 or 24 boxes per euro pallet.
Storage and transport conditions:
Storage and transport dry between 15 and 25°C. Do not freeze!
Shelf life:
36 months after production when stored at 15 to 25°C in sealed containers
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