Frozen Egg White Liquid
The supplier hasn’t listed a price. We can get their current prices and MOQ.
- Service
- From $29 per supplier (Verify)
- You get
- Phone and video verification, a quote sheet and a written report
- Turnaround
- 3 business days
- Contact details
- Sent to you once your request is confirmed
If we can't reach the supplier within 3 business days, we refund the fee.
Frozen Egg White Liquid
The supplier hasn’t listed a price. We can get their current prices and MOQ.
- Service
- From $29 per supplier (Verify)
- You get
- Phone and video verification, a quote sheet and a written report
- Turnaround
- 3 business days
- Contact details
- Sent to you once your request is confirmed
If we can't reach the supplier within 3 business days, we refund the fee.
About this product
- Size: 210*297
- Color: yellow
- Logo printing: Other
- Storage note: Other
- Age group: Other
- Certification: Other
- Exports to: Mainland China, Africa, Middle East, Southeast Asia, South Asia, Central Asia, USA and Canada, Latin America, Russia, EU, Other European Countries, Japan and South Korea, Hong Kong China, Macao China and Taiwan China, Others
About this product
- Size: 210*297
- Color: yellow
- Logo printing: Other
- Storage note: Other
- Age group: Other
- Certification: Other
- Exports to: Mainland China, Africa, Middle East, Southeast Asia, South Asia, Central Asia, USA and Canada, Latin America, Russia, EU, Other European Countries, Japan and South Korea, Hong Kong China, Macao China and Taiwan China, Others
Product details
| Size | 210*297 |
|---|---|
| Color | yellow |
| Logo printing | Other |
| Storage note | Other |
| Age group | Other |
| Certification | Other |
| Gender | Other |
| Feature | Other |
From the supplier
Frozen Egg White (Baking-Specific) is a convenient protein ingredient developed exclusively for baking scenarios. Based on egg whites separated from fresh eggs, it is made through pasteurization and low-temperature quick-freezing fresh-locking technology, with the entire process of 0-4℃ cold chain transportation and -18℃ frozen storage, retaining the natural nutrition and functional properties of egg whites. It eliminates the need for manual separation of egg yolks and whites, saving the trouble of handling, and at the same time has advantages such as easy whipping, strong stability, and no risk of Salmonella. It is an ideal ingredient for baked goods such as cakes, cookies, meringue, and macarons, suitable for home baking, commercial baking, and industrial production scenarios, providing an efficient and safe protein solution for baking enthusiasts and practitioners.
About the supplier
- ✓Exhibited at 2 recent Canton Fairs
- ✓Foreign Trade Company
- Exhibited at 2 recent Canton Fairs
- Foreign Trade Company
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