Powder pasteurized egg products
Product code
Product description
1) Chemical characteristics- Humidity max. 5.0% Lipids min. 39% Protein min. 45% Free fatty acids (oleic) max. 3.5% pH 7,5 - 8,0 no additives 2) Bacteriological characteristics- All powdered egg products meet the following microbiological standards: Aerobic mesophilic bacteria max. 10,000 in 1 year Staphylococcus aureus max. 10 in 1 g Enterobacteriaceae max. 10 in 1 g Salmonella species negative in 50 g Listeria monocytogenes negative in 25 g 3) Egg powder must be kept in a dry, dark and cool place at a temperature of 15 ° C. The shelf life of the product is 18 months in original packaging and is marked on the label. 4) Package- PE and kraft bags of 30 kg. At the request of the customer, are possible and different packaging