Whole Egg, Egg White and Egg Yolk Powder for Cafés and Bakeries

Cafés, pastry shops and small bakeries use a lot of eggs in pancakes, cakes, meringues and creams, and fresh eggs break, spoil and change price. Al Laith egg powder (dried egg) solves that: an egg powder that stores at room temperature, with no shells or breakage, reconstituted with water in exactly the quantity you need.

We offer whole egg powder for cakes, omelettes and pancakes, egg white powder (albumen) for meringue and macarons, and egg yolk powder for custard and sauces, and our team helps you plan the right quantity for each use.

Whole egg powder for pancakes, cakes and omelettes

1 kg of whole egg powder with 3–3.5 kg water makes 4–4.5 kg of beaten egg, which makes costing every recipe simple.

Egg white powder for meringue and coating

1 kg of egg white powder with 7 L water makes 8 kg of egg white, with high protein and good whipping and gelling.

Egg yolk powder for custard and mayonnaise

Egg yolk powder is rich in lecithin, which helps stabilise mayonnaise and sauces; 1 kg with 3–3.5 L water makes 4–4.5 kg of beaten yolk.

Dessert aromas at a lower dose

Cardamom extract for Arabic coffee and oriental sweets and nutmeg extract for cakes and béchamel — both concentrated to reduce the quantity you use.