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Dry egg yolk, fermented pasteurized, with added salt it is used in the production of mayonnaise and sauces.

Dry egg yolk, fermented pasteurized, with added salt is produced by separating a whole egg into white and yolk. Then the liquid yolk is filtered, fermented, pasteurized, dried and packaged.

Composition: Edible chicken egg yolk, maltodextrin (4%), table salt (4%), anticaking agent (no more 1%).

Replacement ratio: 1 kg of fermented pasteurized dry egg yolk with added salt is equivalent to 124-126 pcs of fresh egg yolks.

Packaging: Dry fermented pasteurized egg yolk is packed by 25 kg in a corrugated box with a plastic liner.

Organoleptic characteristics: Fermented Pasteurized dried egg yolk with addes salt is a homogeneous product without foreign matters, without shell fragments and films.
Product color – from light yellow to orange
Taste and smell – natural, odorless egg consistency - a homogeneous powdery mass.

Shelf life at t no more than +20 °C should not exceed 12 months. At temperature not higher than +4 °C shelf life increases up to 24 months.

Dry egg yolk, fermented pasteurized, with added salt

【Dry egg yolk, fermented pasteurized, with added salt】