Компания «Лето Групп» – сухой яичный меланж

Dried egg yolk 

Pasteurized GOST

Stages of production
Ingredients: Chicken egg yolk

Replacement ratio: 1 kg of pasteurized dried egg yolk is equivalent to 124-126 yolks of fresh eggs.

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

Packaging: Pasteurized dried egg yolk is packed into 25 kg corrugated boxes with PE liner.
Storage: Storage life of Pasteurized Dry Egg Yolk at t no more than +20 °C is not more than 12 months. At temperature not higher than +4 °C shelf life increases up to 24 months. Store in dry, clean and well ventilated premises.

Usage: Pasteurized dried egg yolk is used for production of bakery and confectionery products.

Organoleptic characteristics: Pasteurized dried egg yolk is a homogeneous product without foreign matter, 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