Frozen pasteurized egg products
1) Purpose a) Whole Egg In baking, production of pasta, soup and delicatessens b) Yolk In baking, pasta production, mayonnaise, soup, ice cream and delicatessen c) Egg In baking, the meat industry, confectionery, pasta production and delicatessen 2), Chemical characteristics dry matter min. 22-24% (whole egg) min. 41-43% (yolk) min. 10.5% (egg white) lipids min. 10% (whole egg) min. 27% (yolk) - (Egg white) pH 7.5 to 8.0 (whole egg) 6.0 to 6.5 (yolk) 9.0 to 9.5 (egg white) At the customer's request to revision pH. 3) Bacteriological characteristics All frozen egg products meet the following microbiological standards: Aerobic mesophilic bacteria max. 10,000 in 1 year Staphylococcus aureus max. 10 in 1 g Enterobacteriaceae max. 100 in 1 g Yeasts max. 100 in 1 g Molds max. 100 in 1 g Salmonella species negative in 50 g Listeria monocytogenes negative in 25 g 4) Warehousing and storage Frozen pasteurized egg products are kept at a temperature of -18 ° C. The shelf life of the product is 24 months and is marked on the label. After thawing the product shelf life is limited. 5) Packaging a) whole egg PP pail 15 kg b) Yolk PP pail 15 kg c) The white PP pail 15 kg According to customer's requirements are possible and different packaging.