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Dried egg yolk
Ingredients: Edible chicken egg yolk
Replacement ratio: 1 kg of fermented pasteurized dry egg yolk is equivalent to 124-126 pcs of fresh egg yolks.
Production process: Fermented pasteurized dried egg yolk is produced by separating a whole egg into white and yolk. Then the liquid yolk is filtered, fermented, pasteurized, dried and packaged.
Packaging: Dry fermented pasteurized egg yolk is packed by 25 kg in a corrugated box with a plastic liner.
Replacement ratio: 1 kg of fermented pasteurized dry egg yolk is equivalent to 124-126 pcs of fresh egg yolks.
Production process: Fermented pasteurized dried egg yolk is produced by separating a whole egg into white and yolk. Then the liquid yolk is filtered, fermented, pasteurized, dried and packaged.
Packaging: Dry fermented pasteurized egg yolk is packed by 25 kg in a corrugated box with a plastic liner.
Storage: Shelf life of fermented pasteurized dried egg yolk at t no more than +20 °C should not exceed 12 months. At temperature not higher than +4 °C shelf life increases up to 24 months. Stored in dry, clean and well ventilated rooms.
Application: Fermented pasteurized dried egg yolk is used for production of fat-and-oil products, mayonnaise and sauces, it is heat-resistant egg yolk powder, can withstand high temperature more than 100 degrees for sterilizing in the process of application without destroying its emulsification.
Organoleptic characteristics: Fermented pasteurized dried egg yolk is a homogeneous product without foreign matters, 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.
Application: Fermented pasteurized dried egg yolk is used for production of fat-and-oil products, mayonnaise and sauces, it is heat-resistant egg yolk powder, can withstand high temperature more than 100 degrees for sterilizing in the process of application without destroying its emulsification.
Organoleptic characteristics: Fermented pasteurized dried egg yolk is a homogeneous product without foreign matters, 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
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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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01017, Tula region, Zaoksky district, Sosnovy village, p. 1
PSRN: 5137746102742
TIN / KPP: 7703801078 / 712601001
Privacy policy