Description: "HWK35" is received from the pasteurized egg white by method of raspylitelny drying. Special processing of HWK35 allows to optimize its foam-forming properties that does it by ideal and economically effective option for replacement of the fresh and frozen egg white.
Scope: Production of a souffle, zephyr, fruit candy, cakes and candies like "Pigeon's milk", meringue, the proteinaceous shaken-up finishing semi-finished products, and also flour confectionery.
Advantages:
- decrease in labor input of preparation of whipped masses, beating process acceleration twice; - reduction of costs of transportation and storage of raw materials;
- elimination of labor-intensive processes of preparation of eggs and yaytseprodukt to production;
- high microbiological standards that improves a sanitary condition of production;
- stability of quality of raw materials and products with its use.
| Method of application: dry belokhwk35razvoditsya warm water | (35 - 40 C) in ratios, | |||
| providing approximately following exits of solid (%) | in liquid protein: | |||
| 1 | powder kg + 10 kg of water | - 9.1% | 1 kg of powder + 8 kg of water | - 10.2% |
| 1 | powder kg + 9 kg of water | - 9.5% | 1 kg of powder + 7 kg of water | - 11.5% |
Extent of cultivation depends on a concrete type of products and for the majority of products makes 1:10. For achievement of the best results it is recommended to mix at first one part of powder with two
parts of water to stir before receiving homogeneous mass, to add other amount of water and to shake up.
| Structure: | - egg white |
| - trietiltsitrat E1505 | |
| Storage conditions: | in the dry and cool place |
| Expiration date: | 2 years from the date of production |
| Packing: | 15 kg paper bags from internal polyethylene |
| insert | |
| Organoleptic properties: | |
| Appearance | powder of light yellow color |
| Physical and chemical indicators: | |
| Humidity (max. %) | 4 |
| pH (10% solution) | 5,0 - 5,4 |
| The shaken-up volume: | min of 1400%, i.e. when beating weight volume |
| increases by 14 times | |
| Stability of foam: | 25 - 30 min. |
| Beating duration: | 5 - 7 min., depending on applied |
| equipment | |
| Microbiological indicators: | |
| General maintenance of bacteria () | <1000 |
| Enterobakteriya () | <10 |
| Salmonella | is not present in 150 g |
| Power value on 100 g (kJ/Kcal): | 1463 / 344 |
| Nutrition value on 100 g: | |
| Proteins (g) | 80 |
| Fats (g) | <0,5 |
| from which saturated | <0,5 |
| Carbohydrates (g) | 4,5 |
| from which sugar (g) | <0,1 |
| starch (g) | 0 |
| Dietary fibers (g) | 0 |
| Soda (g) | 1,2 |