Pasteurized liquid egg – Yolk
Pasteurized egg production is carried out using the latest processing machines. The eggs are completely mechanized and, according to market demand, are separated into yolk, white and a mixture of yolk and white. After pasteurization, the products are stored in special containers and then packaged.
Indications
- Food processing plants) All kinds of sauces, ice creams and meat products (
- Kick and cookie factories
- Pastry
- Catering for hotels, hospitals, universities, barracks, airports
- Restaurants and Fast Foods
- Baking workshops of different kinds of gaz, sohan, halva and …
- Sports supplements
Persistence
- Seven days after production at 0 to 4 ° C
Packaging and quantities
- 5kg packages
- 20kg packages
- 1000 liter tanks
Nutritional Value
