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Factory High Whipping Egg White Powder High Foaming Egg White Powder
1. Strong foaming power: Foaming performance is significantly superior to standard egg white powder, yielding greater volume after whipping.
2. Excellent foam stability: Produces a fine, stable foam that resists collapse.
3. Convenient to use: Can be stored at room temperature without refrigeration; simply reconstitute with water at the appropriate ratio before use.
- መግለጫ
- መተግበሪያዎች
Differences between high-gelling and high-foaming egg white powders:
The primary differences between high-gelling and high-foaming egg white powders lie in their core functions, processing methods, and application scenarios: the high-gelling type emphasizes gelation and elasticity, while the high-foaming type focuses on foaming and stability.
Usage and Storage:
1. Convenient to use: Eliminates the hassle of separating egg whites and allows for precise dosage control.
2. Easy to store: More resistant to spoilage during storage and transport than fresh eggs, and less prone to bacterial growth.
| የምርት መረጃ | |
| መነሻ ቦታ: | ዳሊያን ፣ ቻይና |
| የምርት ስም: | Egg White Powder(High Whipping / High Foaming) |
| አይነት: | High Whipping Egg White Powder |
| ያካተተ ንጥረ ነገር | ትኩስ እንቁላል |
| ጥቅል: | 20kg / ቦርሳ |
| የጥቅል ቁሳቁሶች፡ | PE plastic bag(inside),Composite paper(outside) |
| የምርት ማብራሪያ: | High-foaming egg white powder is a high-quality, dried egg white product modified through a special process; it offers exceptional foaming power and foam stability, and can serve as a direct substitute for fresh egg white. |
| መተግበሪያዎች: | Widely used in the baking industry for making items such as macarons, nougat, icing, cakes, and meringues. |
| ተግባር: | The product has adhesive properties. The product is easy to store, convenient to operate, and has a long shelf life. |
| የማጠራቀሚያ ሁኔታዎች | Store in a clean, hygienic, well-ventilated, and dry place. |
| የመደርደሪያ ሕይወት: | 2 ዓመት |
| የእውቅና ማረጋገጫ: | HACCP፣ ISO፣ FSSC፣ BRC |
1. Baked goods and desserts: Used in the production of macarons, icings, nougat, and various cakes.
2. Snack foods: Widely used in products requiring high-foaming stability and structural integrity, such as yogurt melts and meringue-based treats.
3. Meat products: Used as an additive to improve quality in ham and surimi-based products.
