Egglac 70/Egglac 6040
Free flowing powders suitable for total or
partial replacement of egg in bakery and other
applications.
Our range of ingredients are so varied we
can develop a bespoke blend to meet our
customers requirements. Used in applications
such as Sponge cake, Muffins, Pastries,
Quiche, Pasta and Mayonnaise.
Make Up Instructions
Reconstitute: 25g egg replacer with 75ml
cold water equivalent to 2 medium fresh eggs.
| Product Description | ||
| A free flowing powder useful for complete replacement of egg in bakery and other applications. Reconstitute: 12.5g powder: 37.5g tepid water equivalent to 50g (1 medium egg) | ||
| Ingredient Declaration | ||
| Milk Proteins | ||
| Chemical / Nutritional Specification | ||
| Test | Typical (%) | |
| Energy Kcal / KJ | 378/1595 | |
| Protein | 69 | |
| Fat(g) | 5.3 | |
| Saturates | 3.9 | |
| Carbohydrate (g) | 15.2 | |
| Of which Sugars (g) | 15.2 | |
| Sodium Content (mg) | 1074 | |
| Physical Specification | ||
| Test | Typical | Limits |
| Flavour / Odour | Typical Neutral | |
| Flavour & Aroma | ||
| Colour / Appearance | Pale Cream | |
| pH (10% w/w aq soln) | TBC | |
| Bulk Density (g/ml) | TBC | |
| Scorched Particles (ADPI) | Disc A | Disc B max |
| Microbiological Specification | ||
| Test | Typical | Limits |
| Total plate count (/g) | <10,000cfu | <50,000cfu max |
| Enterobacteriaceae (/g) | Absent | 10cfu max |
| E. Coli (/g) | Absent | Absent |
| Coagulase +ve staphs (/g) | Absent | Absent |
| Yeasts (/g) | <50cfu | 100cfu max |
| Mould (/g) | <50cfu | 100cfu max |
| Salmonella (/25g) | Absent | Absent |
| Packaging | ||
| 25kg, multi ply, poly lined paper sacks. | ||
| Storage | ||
| Cool, dry conditions | ||
| Shelf Life | ||
| 12 months minimum in the original closed packaging. | ||
download file:
egg-replacement.pdf (472.28Kb)