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ADVANTAGES
- Processing whole egg, albumen and yolk on an unique equipment
- Obtaining a high microbiological quality thanks to very hygienic design
- Cleaning in line with CIP
- Preserving the eggs functional properties thanks to short residence time
FOR THE EGG WHITE DRYING
- Concentration trough ultra-filtration or reverse osmosis to increase the dry extract from 11-12% to 22-24%.
- Doubling the capacity of the egg dryer
- Saving energy costs
- Fermentation in tank required for the desugaring allowing:
- to modify the carbohydrate structure to avoid both caramelization and Maillard reaction (browning); this step is important to get a clear powder
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STANDARD PLANT EVAPORATION CAPACITY
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