Delicious Pavlova Dessert By TALSAR EGG AND PRODUCE PTY LTD, Australia

Product Description

THE BASIC INGREDIENT IS EGG WHITE POWDER THE TASTE IS TRADITIONALLY SWEET , THIS CAN BE VARIED TO BE SALT / SWEET / NOT SO SWEET , TOTALLY ADJUSTABLE TO ANY PREFFERED TASTE , PAVLOVA IS BEST DESCRIBED AS A MOST FAMOUS AUSTRALIAN DESSERT IMMENSLY POPULAR WITH MOST PEOPLE THAT HAVE THE OPPORTUNITY TO TRY THIS ICONIC DESSERT, TALSAR HAS A FORMULATION THAT IS EASYY TO MAKE, AND NOT VERY EXPENSIVE AS LITTLE AS 30 GRAMS WILL MAKE A PRODUCT THAT WILL SERVE 8 PEOPLE , SEARCH ON GOOGLE TO FIND MORE DISCRIPTION AND PHOTOS OF THIS PRODUCT PAVLOVA IS A FAMOUS AUSTRALIAN DESSERT AND HAS BEEN POPULAR FOR APPROXIMATELY THE LAST 50 YEARS ALWAYS PREFFERED FOR MILE STONE OCCASIONS SUCH AS BEING ON THE MENU FOR VISITS BY ROYALTY,

PAVLOVA MIX POWDER SPECIFICATION

DESCRIPTION

A mixture of powdered egg albumen, castor sugar, vegetable gums (412,405,401) and citric acid (330), formulated to produce high whip and sugar holding characteristics for beaten egg white manufacture.

SENSORY

Colour White

Flavour Characteristic of egg white when reconstituted

Odour Characteristic of liquid egg white when reconstituted

STANDARDS

CHEMICAL

ANALYTICAL SPECIFICATIONS REFERENCE METHOD

Moisture 10% maximum Moisture Determination

MICROBIOLOGICAL

MICROBIOLOGICAL SPECIFICATIONS REFERENCE METHOD

Coliforms 10 cfu / g max AS 1766.1.3 – 1991

AS 1766.2.3 – 1987

E.coli Not detected / 1g AS 1766.1.3 – 1991

AS 1766.2.12 –1984

(MODIFIED)

Salmonella Not detected / 25g Tecra Salmonella

Immunocapture & Visual

Immunoassay System

Standard Plate Count 10 000 cfu / g AS 1766.1.3 – 1991

AS 1766.2.1 – 1991

Yeast and Mould 2- cfu / g max AS 1766.1.3 – 1991

AS 1766.2.2 – 1980

HEAT TREATMENT

Egg white powder (High whip) content is post heated for 10 days minimum at 65ºC

SHELF LIFE AND STORAGE CONDITIONS

Pavlovamix powder is to be stored in a cool dry place away from heat and light in the original packaging. In the original packaging, it has a shelf life of 24 months. Once opened it needs to be kept air tight due to its hydroscopic nature

PACKAGING

Pavlova mix powder is available in a 20kg bag and is identified by the product name in bold type.

Pack size can be tailored to customers desired quantity.

DOCUMENTATION

Pavlova mix powder is clearly labelled with:

Name of product

Name and address of manufacturer

Net weight

Batch code and Use by date

COUNTRY OF ORIGIN

Australia

GENERAL

GMO – Pavlova mix powder does not contain any ingredients which have been derived from a genetically modified organism that has been altered through recombinant DNA Technology according to ANZFA Food Standards code “A18”.

Allergens – Pavlova mix powder contains Egg white powder which is a known allergen.

USAGE AND APPLICATIONS

Applications

Used to manufacture any product that requires High whipping egg white such as Pavlovas , Meringues etc

Advantages

Completely natural with the cost convenience and low cost storage characteristics of a powdered product plus the whipping and aeration properties of fresh egg whites.

Quality Guarantee

Extensive controls and testing procedures as recommended by ANZFA are conducted. All products sold by us or our authorised distributors are fully guaranteed, if stored as recommended.

Packaging

Pavlova mix powder is available in 20kg bag.

Storage

Store in a cool dry place, away from highly scented, oily, or odorous materials and harmful chemicals.

Reconstruction

Directions affixed by label to each bag. Reconstitutes at 7 parts water by weight or altered to suit specific needs.

Shelf life

24 months shelf life from date of manufacture if stored at 5ºC, in a cool dry place.