Whole Egg Powder has wide variety of application and can be used in just the same way as natural eggs. Whole egg powder is a big advantage over natural eggs because it has long shelf life and is manufactured in a hygenic environment.
Applications: Cakes, Pastries, Pancakes, Mixes, Pasta, Mayonnaise, Omelettes, Cooked Dishes, Baby Foods, Bakery and Confectionery Products, Ice Creams, Salad Dressings etc.
Directions for use: Mix one part of Whole Egg Powder with three. parts of water by weight. Preferably the Whole Egg Powder should be mixed with other dry ingredients before adding water.