IGRECA is the first producer of egg products in France, where gastronomy is a way of life. IGRECA, with its 5 in line driers, is the leading European producer for egg powder amongst the different categories of egg products (liquid, frozen or powder). 70% of what is produced is exported. It is a major partner in the liquid yolk market for manufacturers of sauces, mayonnaises, ice creams and creamed desserts.
Egg Albumen Powder is a binding, foaming and high gel powder. It has applications in soups, bakery, confectionnary, pastry, crab meat, and food supplements.
Egg Yolk Powder (Dark Coloured) is an instant powder made from egg yolks that is high emulsifying and heat stable. It has applications in mayonnaise, sauces, soups, bakery, pastry, and food supplements.
Egg Yolk Powder (Pale Coloured) is an instant powder made from egg yolks that is high emulsifying and heat stable. It has applications in mayonnaise, sauces, soups, bakery, pastry, and food supplements.
Egg Yolk Powder (Standard Coloured) is an instant powder made from egg yolks that is high emulsifying and heat stable. It has applications in mayonnaise, sauces, soups, bakery, pastry, and food supplements.
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