Компания «Лето Групп» – сухой яичный меланж

Liquid albumen

Pasteurized chilled

Stages of production
Ingredients: Edible chicken egg albumen

Replacement ratio: 1 kg of pasteurized liquid albumen is equivalent to 35-38 fresh egg whites.

Production process: Chilled pasteurized liquid albumen is produced by dividing whole egg into white and yolk, then the liquid albumen is filtered, pasteurized and packed in aseptic containers.

Packaging: Pasteurized chilled liquid albumen is packed into 20 kg aseptic multi layer 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.

Use: Pasteurized pasteurized albumen is used for production of confectionery, bakery and meat products.

Organoleptic characteristics: Color of the product – from light yellow to light green
Taste and odor – Natural, egg with no extraneous odor
Consistency – No shell residues, films, liquid.
Physico-chemical parameters
Microbiological parameters