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 Liquid pasteurized egg products |
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a) The whole egg |
For the preparation of pastries, ice-cream, delicacies, mayonnaises, pastas, baker's products as well as the use in restaurants, canteenas, catering, and hospital, school and industry kitchens. |
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b)
Yolk |
For the preparation of pastries, ice-cream, delicacies, mayonnaises, pastas, baker's products as well as the use in restaurants, canteens, catering, and hospital, school and industry kitchens. |
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c)
The egg-white |
For the preparation of pastries, ice-cream, delicacies, baker's products as well as the use in restaurants, canteens, catering, and hospital, school and industry kitchens. |
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2.
Chemical characteristics |
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Dry substance minimum |
min. 22 - 24% (the whole egg)
min. 41 - 43% (yolk)
min. 10,5% (the egg-white) |
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Lipids minimum |
min. 10% (the whole egg)
min. 27% (yolk)
-- (the egg-white) |
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pH |
7,5 - 8,0 (the whole egg)
6,0 - 6,5 (yolk)
9,0 - 9,5 (the egg-white) |
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If required by the customer, the correction of PH is possible. |
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3.
Bacteriological characteristics
 All liquid egg products meet the following microbilogical standards: |
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The aerobic mesophile bacteria |
max. 10 000 in 1 g. |
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Staphylococcus
aureus |
max.
10 in 1 g. |
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Enterobacteriaceae |
max. 100 in 1 g. |
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Enterobacteriaceae |
max.
100 in 1 g. |
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Molds |
max. 100 in 1 g. |
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Salmonella kinds |
negative
in 50 g. |
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Listeria monocytogenes |
negative in 25 g. |
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4.
Storage and keeping |
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The liquid and pasteurized egg products are stored at the temperature from 0° to 4° C.
The products have a limited shelf life and the term of usage has been declared as the expiration date. |
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5.
Packing |
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PP cants à 1,5, 10 and 20 kgs
PE barrels
à 45 kgs
“Gable-top“ boxes of 1 kg.
Collective cardboard boxes of 6/1 kg.
Polyprepilen pails - 1 kg, 5 kgs and 10 kgs
If required by the customer, there are other packing possibilities, too. |
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