Egg Albumen Powder
Egg Albumen powder is specially developed for application in curing, delicatessen, preserves, pasta, batter mixes, fish products (surimi), ham and sausage industries. Read more →
Egg Yolk Powder Standard
This powder is developed for applications in bakery products (doughnuts), pastry making products, noodles, convenience foods/read meals, glazing Read more →
Whole Egg Powder Standard
With its sugar content, this powder is specially made for bakery products as well as biscuits. Reconstitution's ratio for 1kg: 250g of powder for 750g of water. Read more →
Whole Egg Powder Desugared
This Powder is specially developed for applications in bakery products, biscuits, pastry making products, pasta, noodles, convenience foods, mayonnaise, ice cream Read more →
Whole Egg Powder 30% Sugared
With its sugar content, this powder is specially made for bakery products as well as biscuits Reconstitution: for 1kg: 250g of powder and 750g of water Read more →
Pasteurized Frozen Hen Egg Yolk (11% Salt)
Hen Egg Yolk with 11% salt is pasteurized and is specially developed for applications as glazing agent in bakery products, sauces, wafers and mayonnaise Read more →
Quality in a product or service is not what the supplier puts in. It is what the customer gets out and is willing to pay for. A product is not quality because it is hard to make and costs a lot of money, as manufacturers typically believe. This is incompetence. Customers pay only for what is of use to them and gives them value. Nothing else constitutes quality.Peter Drucker
American (Austrian-born) management writer (1909 - 2005)
Why choose Eggway?
- High-quality standards even at the source level
- We listen to the market constantly to deliver what you exactly need
- Consistent output always, all ways
- International standards in processing technology
- Garnered experience from the world leaders in Egg powder processing