Egg Powder 25 kg

Keeping Production Consistent Without Depending on Fresh Eggs

Egg powder supplied in a 25 kg pack is designed for manufacturers who need a reliable source of egg protein and yolk without the seasonal price swings, spoilage risk, and storage complications that come with fresh shell eggs. Produced through spray-drying, it retains the full functional profile of whole egg - whipping capacity, moisture binding, dough structuring, and emulsifying ability. This ingredient belongs to the Food grade raw materials wholesale section, which brings together components for factory-scale and bakery-line food production.

The leading application for egg powder is baking and confectionery manufacturing. It goes into enriched dough, sponge cakes, wafer sheets, cookies, and pancakes, where it controls crumb porosity, crust color, and moisture retention over the entire shelf life of the product. Confectionery workshops rely on it for meringues, whipped egg white creams, glazes, and mousses. In cream fillings and layered desserts, egg powder pairs well with Chocolate chips white Caribe, which give the filling a dense texture and a mild creamy flavor without excess sweetness.

The second major use is pasta, dumpling dough, and instant noodle production, where egg powder replaces fresh egg at industrial scale, delivering consistent hydration and quality batch after batch. In mayonnaise and sauce manufacturing it acts as an emulsifier and texture stabilizer, while in meat processing it is used in coatings and binders for cutlets, nuggets, and sausage fillings, improving meat mass adhesion.

For recipes where sweetness and moisture retention need careful balancing, egg powder is combined with Fructose, a pairing common in low-glycemic baked goods and diet-oriented confectionery. For long shelf-life products where slowing down crumb staling matters, the powder is introduced together with Sorbitol, which keeps moisture locked into the dough structure for weeks.

A typical reconstitution ratio is about 30 grams of powder per 100 ml of warm water at 35-40 degrees, which corresponds to roughly one medium egg. In dry mixes the powder is added during blending of the other dry ingredients without prior dissolving, while in emulsions and creams it should first be mixed with water into a smooth paste and only then combined with the fat phase. Store the product in a dry, cool space in a tightly sealed container, away from moisture and direct sunlight - under these conditions the powder retains its functional properties for an extended period, which makes the large pack size cost-effective for continuous production runs.

Industrial-scale sponge cake base

Egg powder 320 g

Warm water 950 ml

Wheat flour 1000 g

Fructose 280 g

Baking powder 22 g

Sunflower oil 160 ml