Eggs Powder

Whole egg powder (WEP): 

Whole egg powder (WEP) replaces liquid whole egg. This is especially useful in industrial bakeries. Egg powder is easy to store and has a long shelf life, egg powder has a shelf life of 24 months, and if properly sealed can last for up to 8 years.

Egg yolk powder (EYP): 

    Supplier of egg powder made from spray dried pasteurized egg yolks. Egg yolk powder (EYP) replaces egg yolk in various applications. The powder can be used as emulsifier or browning agent in various applications such as sauces, bakery products and mayonnaise. The overall benefit over liquid egg yolk is the shelf life, easy usage and ability to store the product for several years.


Eggs Powder


    Disolve 1kg of powder in 3 litters of water. Powder best disolved in water at 35-40 degrees Celcius.