Product Specifications

Parmovo Srl – 43052 COLORNO (Parma) – Frazione Sanguigna , 21 – Tel . 0039 0521816421 – Fax 0039 0521816441

E-mail : info@parmovo.com – Vat. n.° : 02100900345 - CE n.° : IT 21/OV CE

EGG WHOLE POWDER

CODE:

Product description: Spray-dried, homogenized and pasteurised Whole Egg.

1 Kg of Whole Egg Powder is equivalent to 80 eggs (each egg 60g).

Application: Suitable for bread, cakes, pastries, pasta and mayonnaise.

Functionality:

Ingredients: 100% pure Egg Whole Powder.

Storage: Dry at room temperature.

Shelf life : 12 months dry storage at a maximum 20°C.

Packaging: Blue polythene bags in carton boxes , 25 Kg net.

Contaminating Mycotoxins: in the limits previewed by Reg. CE n° 466/01 del 08/03/01 and next modifications Heavy metals: in the limits previewed by Reg. CE n° 466/01 del 08/03/01 and next modifications Pesticides : in the limits previewed by D.M. 19/05/2000 and next modifications Antibiotics: in the limits previewed by Reg. CE n° 2377/90 del 26/06/90 and next modifications Dioxin: in the limits previewed by Reg. CE n° 2375/01 del 29/11/01 and next modifications

Allergenes Present allergens (rules 2003/89/CE): Egg

Gmo The product does not contain organisms modified or ingredients produced from organisms genetically modified

Guiding analytical data: Appearance: Yellow-white colour. Odour / Taste Typical, purely of heated whole egg with no particular odour or unpleasant flavour.

Consistency: Fine, slightly lumpy, amorphous powder. Water Content ! 4% pH: 8.0-9.5 Moisture: Whipping : Protein Content: "45% Fat Content : "40-43% Total count of aerobic mesophilic bacteria : <10.000 ufc/g Enterobacteriaceae: Neg. in 0,1g Salmonella – pooled sample Neg. in 25g Staph. Aureus: Negative/0.1g Yeasts and Moulds: = 100/ ufc/g

Nutrional values

Proteins ! 82 g/100g

Fats 0 g/100g Saturated Fatty Acid 0 g/100g

Trans Fatty Acid 0 g/100g Carbohydrates 0 g/100g

Sodium Approx. 1280 mg/100g

Calories Approx.360calorie/100g Fibers 0 g/100g

Cholesterol 0 g/100g Sugar 0 g/100g

Rev: Date: Description : Written by: Approved by:

0 20/02/2007 Product specification revision Quality Assurance General Management