Rhubarb whole egg powder egg (whole egg) rich in lecithin, cephalin, not only rich in nutritional value, but also an excellent emulsification, is to improve the taste of food, add flavor, use a very wide range of food and nutrition ingredients . Applications: ????? one as cakes, biscuits, nutritional value of bread products, increasing volume and softness, improved product flavor. ????? Two, as the dough after mixing, to make dough having higher gas containing capacity. ????? Third, as the surface of the food coloring and beautiful baked goods. ????? Four, as a natural high emulsifier cold foods, increased fat cohesion, improve cold food shape retention. ????? Five, as instant noodles gel ingredients, gluten-degree increase, so that the surface has to save more toughness, taste more elastic. ????? Six, as a seasoning ingredients. Reduction ratio: ????? yolk powder --1: 1.25 8 kg reduction in egg yolk eggs?. ????? Whole egg --1:? 3.25 Restore 5 kg liquid eggs. Product main quality indicators: sensory indicators physical and chemical indicators of microbial indicators Status: powdered egg yolk powder easily loose lumps of fat ?? ≥60% of the total number of colonies cfu / g whole egg ≥42% 5000 Color:? Yolk yellow powder ?? protein yolk powder ?? ≥30% Coliform MPN / 100 克 ≤ 40 whole egg ≥40% whole egg powder pale yellow Odor:?? ?? extremely yolk powder perfume component ≤ 4.5% ≤ 4.5% free fatty acid mold ?? cfu / g ≤ 25 whole egg? incense pathogens? negative