LIQUID WHOLE EGG
Liquid whole egg is mainly used in preparation of bakery products. Liquid whole egg is produced based on the natural balans of egg white and egg yolk within a shell egg. By pasteurizing the product it is guaranteed to be safe in use.
Liquid whole egg is available with and without additives and can be produced from all egg types.
Packaging 1.000 kg steel tanks, 1.000 kg foldable boxes with liner, bulk truck
Blends high dry matter, low dry matter, sugar, salt
LIQUID EGG YOLK
Liquid egg yolk is used in a variety of applications such as ice cream, sauces and eggnog. Because of the relatively high fat content, a smooth and solid structure is created by using egg yolk. For warm preparation of sauces the product StableEgg® is available. In bakeries, egg yolk is frequently used to finish bread or pastries. By using egg yolk the finished product gets a very nice and crisp finish.
Liquid egg yolk is available with and without additives and can be produced from all egg types.
Packaging 1.000 kg steel tanks, 1.000 kg foldable boxes with liner, bulk truck
Blends high dry matter, low dry matter, sugar, salt
LIQUID EGG WHITE
Liquid egg white has two main areas of application: binding and foaming. The binding egg white is mainly used in production of meat and fish products. The foaming egg white is used to make products like angel kisses, macarons and meringue. Foaming egg white can also be added to bakery mixtures for improving volume.
Liquid egg white is available with and without additives and can be produced from all egg types.
Packaging 1.000 kg steel tanks, 1.000 kg foldable boxes with liner, bulk truck
Blends high dry matter, low dry matter, sugar, salt
EGG WHITE (ALBUMEN) POWDER
Dried egg white (also reffered to as albumen powder) has two main areas of application. It is frequently used as binder in meat and fish products like batter or surimi. The second area of application is production of foam products like macarons, angle kisses or meringue. Also for creating volume in bakery products, egg white powder is frequently used.
Egg white powder is available with and without anti-caking agent and from all types of eggs. For applications where extreme whippability is required, Van den Burg Eiproducten can supply egg white crystals.
Packaging 25 kg cartons with liner