Powders

Whole Egg Powder

Farm Pride Whole Egg Powder is prepared from pasteurised fresh hen eggs then spray dried.  It does not contain added salt, preservatives, colours or flavours.

Applications:

For use in all recipes requiring whole egg for binding and coagulating characteristics. Ideal for use in pasta, packet crumb mixes, dry cake mixes, pancake mixes, drink mixes, batters, biscuits and cosmetics. It is recommended for applications where aerating is not critical.

Storage and Shelf life:

8°C to 15°C, Shelf life 2 years from date of manufacture.

Pack Size:

5kg bag (Australian); 15kg bag (Australian); and 20 kg bag (imported)

Egg Yolk Powder

Farm Pride Egg Yolk Powder is prepared from fresh egg yolk. The product is then pasteurised and spray dried prior to packing. it does not contain added salt, preservatives, colours or flavours.

Applications:

It is ready to use in all recipes requiring egg yolk or for its emulsification and coagulating properties. Ideal for use in pastries, doughnuts, custards, cosmetics, mayonnaise, sweet or savoury sauces and dry packet mixes.

Storage and Shelf Life:

8°C - 15°C in a sealed container, 2 years from date of manufacture. Reseal after opening.

Pack Sizes:

15 kg bag and 20 kg bag (imported)

Egg White Powder - High Whip

Farm Pride High Whip Egg White Powder is prepared from fresh egg whites which are spray dried and pasteurised. The powder is high in protein and free from odours and foreign matter.

Applications: 

For use where egg white and its whipping, binding and coagulating properties are required. The product is typically used in pavlovas, meringues, confectionery, nougats and other aerated products. It can be used in glazed pastries, dry packet mixes or as a binder in small goods.

Storage and Shelf Life:

8°C to 15°C in a sealed container, 2 years from date of manufacture.

Pack Sizes:

15kg bag (Australian, subject to availability) and 20kg bag (imported).

Egg White Powder - Low Whip

Farm Pride Low Whip Egg White Powder is prepared from fresh egg whites then spray dried and pasteurised. The powder is high in protein and free from odours and foreign matter.

Applications: 

It is for use in many foods where egg white and its binding and coagulating properties are ideal.  Commonly used in pasta, batter, small goods, drink mixes, icing and glazed pastries, cake mixes and processed fish products and confectionery.

Storage and Shelf Life:

8°C to 15°C in a sealed container, 2 years from date of manufacture.

Pack Sizes:

15kg bag (Australian, subject to availability) and 20kg bag (imported).