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This powder is guaranted by the following characteristics :
1 – EGG’S ORIGIN CHARACTERISTICS
The organic powder is optained with eggs from organic production. This one is prepared following the obligation defined by the order EEE 852 and 853/2004. Then it’s dried by atomisation.
2 – BACTERIOLOGICAL CHARACTERISTICS
EEC directive 89.06.20
Aerobic flora mesophile at 30°C: < 10 000 germes/g
Enterobateries at 30°C: < 10 germes/g
Staphylococcus with coagulase+: Nil germes/g
Salmonella: Nil germes/ 25 g
3 – PHYSICOCHEMICAL CHARACTERISTICS
Humidity: < 8 %
Protein: About 82 %
Lipid: 0
pH 6,00-8,50
Carbohydrate: About 1 %
4 – ORGANOLEPTIC CHARACTERISTICS ASPECT
white powder
Absence of foreign lump
ODOR: Nil
Organic eggwhite powder
5 g of eggwhite powder represent 1 egal fresh eggwhite if you add 35 g of water. One box of 500 g egal 100 eggwhites. Think, you are saving money… if you buy fresh organic eggs (and because the yolk is not conserve)
It’s not necessary to add water if you are cooking with liquid ingredients. You will have a better result…!
FR-BIO-01
Agriculture France
On the top of this page, you can read in english if you clic on Google translation