Компания «Лето Групп» – сухой яичный меланж

Dried egg melange

Ingredients: Edible chicken egg

Replacement ratio: 1 kg of pasteurized dried egg melange is equivalent to 90-92 fresh eggs.

Production process: Pasteurized dried egg melange is obtained by breaking a whole egg. Egg mass is filtered, pasteurised, dried and packed..

Packaging: Dried egg melange pasteurized is packed by 25 kg in corrugated box with PE liner.
Storage: Storage period of Dry melange pasteurized at t max. +20 °C is not more than 12 months. At a storage temperature not higher than +4 °C shelf life is extended to 24 months. Store in dry, clean and well ventilated premises.

Usage: Pasteurized dried egg melange is used for production of confectionery, bakery and macaroni products, in meat and fat-and-oil products.

Organoleptic characteristics: Dry egg melange pasteurized is a homogeneous product without foreign substances, without shell fragments and films.
Product color – from light yellow to orange
Taste and smell – natural, odorless egg consistency – a homogeneous powdery mass. It is allowed to have easily crumbling lumps when applied mechanically.
Physico-chemical parameters
Microbiological parameters