IGRECA is the first producer of egg products in France, where gastronomy is a way of life. IGRECA, with its 5 in line driers, is the leading European producer for egg powder amongst the different categories of egg products (liquid, frozen or powder). 70% of what is produced is exported. It is a major partner in the liquid yolk market for manufacturers of sauces, mayonnaises, ice creams and creamed desserts.
Egg Albumen Powder is a binding, foaming and high gel powder. It has applications in soups, bakery, confectionnary, pastry, crab meat, and food supplements.
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