Компания «Лето Групп» – сухой яичный меланж

Dried egg yolk 

Fermented pasteurized

Stages of production
Ingredients: Edible chicken egg yolk

Replacement ratio: 1 kg of fermented pasteurized dry egg yolk is equivalent to 124-126 pcs of fresh egg yolks.

Production process: Fermented pasteurized dried egg yolk is produced by separating a whole egg into white and yolk. Then the liquid yolk is filtered, fermented, pasteurized, dried and packaged.

Packaging: Dry fermented pasteurized egg yolk is packed by 25 kg in a corrugated box with a plastic liner.
Storage: Shelf life of fermented pasteurized dried egg yolk at t no more than +20 °C should not exceed 12 months. At temperature not higher than +4 °C shelf life increases up to 24 months. Stored in dry, clean and well ventilated rooms.

Application: Fermented pasteurized dried egg yolk is used for production of fat-and-oil products, mayonnaise and sauces.

Organoleptic characteristics: Fermented pasteurized dried egg yolk is a homogeneous product without foreign matters, 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