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

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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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