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Компания «Лето Групп» – сухой яичный меланж

Liquid egg melange

Pasteurized chilled

Stages of production
Ingredients: Edible chicken egg

Replacement ratio: 1 kg of pasteurized liquid egg melange is equivalent to 20-25 fresh eggs.

Production process: Pasteurized and cooled liquid egg melange is produced by breaking an entire egg. Then egg mass is filtered, homogenized, pasteurized and packed aseptically.

Packaging: Pasteurized Chilled Liquid Egg Melange is packed by 20 kg in aseptic multi-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.

Usage: Pasteurized pasteurized liquid egg melange is used for production of confectionery, bakery and macaroni products, meat and fat-and-oil products.

Organoleptic characteristics:
Color of product – yellow to orange.
Taste and odor – natural, egg with no extraneous odor.
Consistency – without shell residues, films, liquid.
Physico-chemical parameters
Mass fraction of dry matter, %23,5 or higher
Mass fraction of fat, %10,0 or higher
Mass fraction of protein substances, %10,0 or higher
Concentration of hydrogen ions, pH7,0 or higher
Content of beta-oxybutyric acid calculated as dry matter, mg/kg10,0 or higher
Microbiological parameters
IndicatorsActual valueNorm according to GOST
Pathogens (including Salmonella in 25 g of product)Absentabsence in 25.0 g
CFAnM, CFU/g (cm³)Less than 8*10¹Not more than 1*10⁵
Escherichia coli bacteria (coliforms)AbsentNot allowed in 0.1 g
St. aureus Not allowed in 1.0 gAbsentNot allowed in 1.0 g
Bacteria of the genus ProteusAbsentNot allowed in 1.0 g