Компания «Лето Групп» – сухой яичный меланж

Liquid egg melange

Pasteurized chilled

Stages of production
Ingredients: Edible chicken egg

Replacement ratio: 1 kg of pasteurized liquid egg melange is equivalent to 20-25 fresh eggs.

Production process: Pasteurized and cooled liquid egg melange is produced by breaking an entire egg. Then egg mass is filtered, homogenized, pasteurized and packed aseptically.

Packaging: Pasteurized Chilled Liquid Egg Melange is packed by 20 kg in aseptic multi-bag and corrugated box.
Storage: Store in dry, clean and well-ventilated premises at temperatures from 0 °C to 4 °C, store up to 28 days.

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

Organoleptic characteristics: Color of product – yellow to orange
Taste and odor – natural, egg with no extraneous odor
Consistency – without shell residues, films, liquid
Physico-chemical parameters
Microbiological parameters