Egg White Powder (Dried Albumen) for Restaurants and Pastry

Egg white powder, or dried albumen, is real egg white with the water removed, leaving a fine white powder. It is high in protein with strong whipping, gelling and binding properties, so it does the job of fresh egg white without breaking eggs, separating yolks or wasting the leftover yolk.

Pastry kitchens and hotels use it for meringue, pavlova, mousse and light creams; kofta, burger and seafood restaurants use it to bind minced meat and fish fingers so pieces hold together; fried-chicken shops use it in the coating layer before breadcrumbs. Because it binds and holds water in meat and fish products, pieces stay juicy after cooking.

The maths is clear: 1 kg of egg white powder with 7 L of water makes 8 kg of liquid egg white, so you buy exactly the white you need and cost recipes in grams. The dried powder stores in a cool, dry place without a fridge before mixing. Al Laith supplies it in 1 kg packs and 15 and 25 kg bags, delivered across Egypt.

Also known as: dried egg white, albumen powder, egg albumen powder, powdered egg white