Компания «Лето Групп» – сухой яичный меланж

Liquid egg yolk

Pasteurized chilled

Stages of production
Ingredients: Chicken egg yolk

Replacement ratio: 1 kg of pasteurized liquid yolk is equivalent to 55-58 yolks of fresh eggs.

Production process: Chilled pasteurized liquid yolk is produced by separating the whole egg into white and yolk, then the liquid yolk is filtered, homogenized, pasteurized and packaged in aseptic packaging.

Packaging: Pasteurized chilled liquid yolk is packed into 20 kg aseptic multi layer bag and corrugated box.
Storage: Store in dry, clean and well-ventilated premises at 0 °C to 4 °C, store up to 28 days.

Application: Pasteurized pasteurized liquid yolk is used for manufacture of confectionery, bakery and meat products.

Organoleptic characteristics: Color of the product – yellow to orange
Taste and odor – natural, egg, no odor
Consistency – no shell residues, films, liquid.
Physico-chemical parameters
Microbiological parameters