Powdered eggs - Bake Plus

Egg powder has a high nutritional value due to the content of vitamins, minerals, proteins, lipids and amino acids. It is a gluten-free, low-protein and dietary product obtained exclusively from fresh eggs.

It is used in the baking, confectionery, pasta, delicatessen, meat and pharmaceutical industries. The advantages of powdered eggs, apart from a wide range of applications, are min. the possibility of combining it with any raw materials and confectionery and baking semi-finished products, excellent solubility, preserving the original functional properties of chicken eggs, convenient to use and store. No genetically modified elements, it is not subject to GMO marking.

Powdered eggs (pasteurized and dried chicken eggs) should be used instead of fresh eggs - 1 kg replaces approx. 90-100 fresh eggs or 4-4.5 kg of egg mass. It can be used by adding dry to flour or combined with lukewarm water in a ratio of 1-3 to form a thick slurry for 0.5 - 1 hour. before use, which gives a better effect. Stir before use.