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

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© The company "Leto Group" 2023
01017, Tula region, Zaoksky district, Sosnovy village, p. 1
PSRN: 5137746102742
TIN / KPP: 7703801078 / 712601001
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