Dry Egg Products are produced by dried spraying of fresh chicken eggs after they have been cleaned off, broken, homogenized and pasteurized, retaining the original nutrients and possessing unique functional properties. Composition: Edible chicken egg albumen Replacement ratio: 1kg of high-foaming pasteurized albumen is equivalent to 310-316 fresh egg whites. Organoleptic characteristics: Dry albumen pasteurized with high foaming is a homogeneous product without foreign substances, without shell fragments and films.Product color – white to yellowish-whiteTaste and odor – natural, odorless eggConsistency – homogeneous powdery mass. Allowed the presence of easily crumbling under mechanical action lumps. Packaging: packed into 25 kg corrugated box with a plastic liner. Storage: Shelf life of Dry albumen at t max +20 °C 12 months. At a temperature not higher than +4 °C shelf life is extended to 24 months. Stored in dry, clean and well ventilated place.