in baker's trade, pastry trade, soups and delicacies.
b)
Yolk
in baker's trade, meat industry, pastry industry, for mayoinnaises, soups, ice-cream and delicacies.
c)
The egg-white
in baker's trade, meat industry, pastry industry, manufacture of pastas and delicacies.
2.
Chemical characteristics
Dry substance minimum
min. 22 - 24% (the whole egg)
min. 41 - 43% (yolk)
min. 10,5% (the egg-white)
Lipids minimum
min. 10% (the whole egg)
min. 27% (yolk)
pH
7,5 - 8,00 (the whole egg)
6,0 - 6,5 (yolk)
9,0 - 9,5 (the egg-white)
3.
Bacteriological characteristics All frozen products from eggs meet the following microbilogical standards:
The aerobic mesophile bacteria
max. 10 000 in 1 g.
Staphylococcus
aureus
max.
10 in 1 g.
Enterobacteriaceae
max. 100 in 1 g.
Molds
max. 100 in 1 g.
Salmonella kinds
negative
in 50 g.
Listeria monocytogenes
negative in 25 g.
4.
Storage and keeping
The frozen and pasteurized egg products are stored at the temperature of -18° C.
The shelf life of the products takes 24 months. After the product has been defreezed the shelf life becomes limited.
5. Packing
a) The whole egg
PP cants à 15 kgs
b) Yolk
PP cants à 15 kgs
c) The egg-white
PP cants à 15 kgs
If required by the customer, there are other packing possibilities, too.
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All frozen products from eggs meet the following microbilogical 
