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 another advantage, as all that needs to be done is add water. Furthermore egg powder can easily be controlled for bacteriological purity and thus allows producers to get a guaranteed safe product.
Biscuits, Cakes, Pasta, Noodles, Mayonnaise