Standard Whole Egg


SPRAY-DRIED STANDARD WHOLE EGG
SPECIFICATION SHEET

Application:
Use in cookies, sweet doughs, cake mixes, egg noodles, or anytime formula calls
for whole egg.

Description:
Standard – pasteurized whole egg

Analysis:
Fat 40% Minimum
Protein 45% Minimum
PH 7.3-9.3
Moisture 5% Maximum
Standard Plate Count 10,000/gm. Maximum
Coliform 10/gm. Maximum
Yeast and Mold 10/gm Maximum
Salmonella Negative per USDA procedure

Conversion:
In most formulas – 1 part whole egg and 3 parts water by weight

Storage/Shelf Life:
Recommended shelf life is one year if stored at ambient room temperatures of 70 degrees Fahrenheit
or less

Package:
Available in 50 lb. (22.7 kg) poly-lined fibre cartons

7/1/2016