HOT ROOMS
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EQUIPMENT AND ENGINEERING FOR EGG PROCESSING
   

 



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HOT ROOMS

The conversion of liquid egg albumen (egg white) into powder is a specific process. Before drying the albumen is fermented to remove the glucose. This step is necessary to prevent the "Maillard reaction" between the egg proteins and the glucose in the powder.

Once dried, the albumen powder has to be pasteurized which is done in hot rooms.

Download the hot room leaflet for further details.



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