Our high whip egg white powder is mainly used in the baking industry, for macarons, Meringue and pavlovas. At DEPS, we can guarantee that the high whip powder has a minimum whipping capacity of 13 cm and an incredible foam stability. Because the egg is broken at Wulro (the sister company of DEPS which also belongs to the Wulms Egg Group) the product is fully controllable and traceable.
Cardboard box with blue food grade polyethylene liner, 25 kg net weight.
Storage and transport conditions:
Storage and transport dry between 15 and 25°C. Do not freeze!
36 months after production in non-condensing atmosphere at ambient temperatures (15 - 25°C) in unopened packaging.
Alternative storage conditions may affect this product’s shelf life