KondiDoc: технологические расчеты в кондитерском производстве

egg powder

Recommendation: не соответствует ГОСТ

Recommended to replace: dry melange [egg powder] (dry95 from GOST.)

Characteristics/description of raw materials: Egg powder should be light yellow in color, without any foreign taste and smell.

Preparation of raw: Recommended for use in production as a premixed mixture with water. The moisture content of this mixture should be 25-30%, the water temperature should not exceed 50 ℃. The mixture must be filtered through a sieve with a mesh size of no more than 3 mm.

Basic indicators
 energy value (Energy)550 kcalResearch Institute of Nutrition, RAMS
 proteins (Protein)46.65 gResearch Institute of Nutrition, RAMS
 fats (Total lipid (fat))37.82 gResearch Institute of Nutrition, RAMS
  Including, vegetable fats37.82 g
 carbohydrates4.56 gResearch Institute of Nutrition, RAMS
  Including, mono- and disaccharides (sahara)4.56 gResearch Institute of Nutrition, RAMS
physical and chemical indicators
 sugar4.56 gResearch Institute of Nutrition, RAMS
 fat37.82 gResearch Institute of Nutrition, RAMS
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.