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Albumine, Dry Parmovo egg white (Italy) – OOO, Kompaniya RST | all.biz
Buy Albumine, Dry Parmovo egg white (Italy)
Albumine, Dry Parmovo egg white (Italy)

Albumine, Dry Parmovo egg white (Italy)

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Ukraine, Rovno
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Technical characteristics
  • BrandParmovo
  • Country of manufactureItaly
  • Pre-packing25 kg
  • Food energy1373 kJ / 100 g
  • АльбуминКондитерская, хлебобулочная промышленность
  • Сухой белокКорма
Description

The dry egg white – improved a high vzbivayemost!

Description of a product: The dry egg white pasteurized, raspylitelny drying, which is not containing sugar.
Technology of application: 100 g of powder of the egg white dissolved in 700 g of water correspond to 800 g of fresh egg white! (about 25 eggs) 

In some applications about 900 g of water on 100 g of dry egg white can be used. 
It is recommended to give before the use to solution a little to be defended that all water was absorbed.

Functional propertiesProperties of this product consists in the good jellifying and water connecting abilities, and also the exclusive raised vzbivayemost and good stability of foam. 
And also advantage of a product before a liquid form consists in more favorable conditions for storage, ways of the address and a period of storage.

Application: Is suitable for the confectionery, bakery industries. 


Organoleptic properties: Smell/taste neutral fresh or characteristic of the pasteurized dry egg white, without foreign smell and taste
Color: cream-white
Appearance: tonkoizmelchenny powder without lumps.

 

 

 

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Albumine, Dry Parmovo egg white (Italy)
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