Powder pasteurized egg products

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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

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