Whipping ability

One of the success criteria for a good egg white is its whipping ability: the greater volume, the better. At DAVA Foods, we ensure the whipping ability by testing batches of egg whites regularly. This way, we can always deliver the best possible product. 

When egg whites are whipped, they gain air. It is particularly useful for preparing food such as gratin, mousse, meringue and swiss roll. The best results are achieved when the egg white is at room temperature. When whipped to foam, the egg white can expand up to eight times its volume.

Food safety 

At DAVA Foods, our business principles are high food safety and quality throughout the entire value chain.

We adapt and develop our quality system continuously. For us the quality and safety throughout the entire value chain is crucial - from the day-old chicken till the finished product is in counter. 

Organic egg whites from DAVA Foods

All DAVA organic egg whites are produced with eggs laid by hens that have access to both indoor and outdoor areas. The stable may hold a maximum of 6 hens per m2 of usable area. The outdoor are must offer at least equivalent to 4 m2 per hen, and most of the soil should be covered in vegetation in order to provide shelter and shade. Organic hens are fed with organic feed and roughage.