Whole egg powder is made of pasteurized egg mass by tower drying and can be preserved over a long time.

Formula: 100 g = 8 eggs; 1 kg = 80 eggs.

Areas of use: Used as eggs and egg mass in baking and preparing food (mayonnaise, pies, salad dressings, pastas, etc.).

Instructions: 250 g of powder mixed with 750 g of water equals 1 kg of egg mass (20 eggs).