 |
| FROM
THE EGG IGRECA SA DEVELOPS A WIDE RANGE OF INDIVIDUAL
EGG PRODUCTS WITH VARYING FUNCTIONAL PROPERTIES :
|
|
| -
A guarantee of viscosity and emulsion in sauce
and mayonnaise preparations
- The use of a ‘Heat
stable’ Egg Yolk for the preparation of
‘hot filled’ sauces and dressings
- An egg Albumen
powder which will give the adequate ‘al
dente texture’ to pasta
- An Egg Albumen
Powder with a texture corresponding to crab meat
for use in the preparation of seafood products
- An instant Egg
Powder in the preparation of dehydrated recipes
and culinary products
IGRECA
– YOUR BEST PARTNER IN THE FOOD INDUSTRY
|
|
|
 |
|
 |
|
|
