Egg Yolk Powder - Pasteurized is a lumpy, amorphous powder with no particular odour or unpleasant flavour. It is used in bread, cakes and pastries, pasta, mayonnaise, and ice cream. This product has a pH of 6,0 to 7,0.
Parmovo began as a company who selected and sold eggs. They have grown and have taken their initial product and transformed the egg into not just whole eggs but egg whites, yolks, homogenized and/or pasteurized products and egg-product derivatives that are intended to be ingredients for food by utilizing a pasteurized egg base such as mayonnaise, ice-cream, biscuits, desserts, pasta, etc.
L'information donnée sur cette fiche technique a été donné à UL par le fournisseur de la matière. UL déploie des efforts considérables pour assurer l'exactitude de ces données. Cependant, UL n'assume aucune responsabilité pour les valeurs des données et vous encourage fortement de valider les données avant la sélection finale avec le fournisseur des matériaux.
Parmovo vous présente la documentation dans les régions indiquées ci-dessous:
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