The DEPS egg powder factory is an independent family business with a long tradition in export and processing of eggs since 1884.
In 2015 the familly erected a brand new state of the art egg drying factory which produces the highest quality Dutch egg powder.
DEPS prides itself to be producing its egg powder from high quality eggs, either from caged chicken, free range chicken and organically grown chicken. Offering a wide range of products and qualities.
With our new plant we want to serve top-tier companies in the food industry. Quality is the premise, so the production has been built and furnished to the highest standards in the food industry. The factory is equipped with the most modern technologies and advanced equipment. For example, the air is filtered and purified, before it enters the factory. In these and other ways, the quality is strictly monitored.
The new production will produce about 120 tonnes of egg powder per week. The egg powders we produce can be made according to client requirements, we can add ingredients such as salt, sugar, and flour, just to give a few examples, and we can also produce ready-to-use baking mixtures for industrial bakeries.
In short we are hard at work to grow to strengthen our position in the market and to provide a fundamental basis for qualitative collaborations with key partners in the food industry.
We have build a new factory to produce powdered egg. Previously, the company used to outsource the drying process, but due to rising transport costs and a growing market demand we decided to take control of the production process itself. The result being a brand new factory under the name Dutch Egg Powder Solutions (abbreviated DEPS) where we produce albumin powder, egg yolk, whole egg powder and custom egg powder products. Our customers include industrial bakeries, distillers, potato processing industry, meat industry, ice cream industry and producers of salads, dressings and sauces. Thanks to the flexible and timely delivery of quality Egg powders we satisfy customers throughout Europe.
Whole egg powder (WEP) replaces liquid whole egg. This is especially useful in industrial bakeries. A large range of cakes and biscuits can be made with whole eggpowder. Egg powder is easy to store and has a long shelf life, egg powder has a shelf life of 24 months, and if properly sealed can last for up to 8 years. Ease of use is anothe...
By having most of the moisture removed, dried egg whites are viewed as more convenient than fresh or liquid egg whites, as the dried version has a longer shelf life and is shelf stable. Egg white powder is produced by spraying atomized liquid egg white into a heated drier chamber. A continuous flow of accelerated heated air removes most of the...
Supplier of egg powder made from spray dried pasteurized egg yolks. Egg yolk powder (EYP) replaces egg yolk in various applications. The powder can be used as emulsifier or browning agent in various applications such as sauces, bakery products and mayonnaise. The overall benefit over liquid egg yolk is the shelf life, easy usage and ab...