The use of egg white powder is very beneficial in the production of confectionery products, bakery products, and meat products. As a result of gentle drying, the physical and chemical characteristics of the diluted product are almost identical to those of fresh egg white. If you use Egg White powder, you do not need a space-consuming egg warehouse or a refrigerator, a room that provides cool, dry conditions protected from direct sunlight is sufficient. By using the product, the protein-to-yolk ratio can be chosen as desired, as you can order separate Egg Yolk Powder and Whole Egg Powder. Due to the long shelf life, you don't have to plan the raw material needs exactly in advance, and you can fulfill your unexpected orders precisely.