Spray dried whole egg powder without additives. Whole egg powder (WEP) replaces liquid whole egg. This is especially useful in industrial bakeries. A large range of cakes and biscuits can be made with whole eggpowder. Egg powder is easy to store and has a long shelf life.
WEP is used in the bakery, ice cream, sauce and mayonnaise industry. WEP can be used in the production of dry ready-to-use mixes for the bakery sector. Ease of use is another advantage, as all that needs to be done is add water. Furthermore egg powder can easily be controlled for bacteriological purity and thus allows producers to get a guaranteed safe product.