Dry egg yolk, pasteurized, Buy Dry egg yolk, pasteurized, Wholesale, Dry egg yolk, pasteurized, Dry egg yolk, pasteurizedPrice, Dry egg yolk, pasteurizedPictures,1102361-JB Products Factory Limited

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Pasteurized dried egg yolk is produced by separating a whole egg into white and yolk. Then the liquid yolk is filtered, fermented, pasteurized, dried and packaged.
Used in the confectionery, bakery, oil and fat industries.

Dry Egg Products are produced by dried spraying of fresh chicken eggs after they have been cleaned off, broken, homogenized and pasteurized, retaining the original nutrients and possessing unique functional properties.

Composition: Edible chicken egg yolk

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

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

Organoleptic characteristics: Pasteurized dried egg yolk 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. It is allowed to have easily crumbling lumps when applied mechanically.

Storage: Shelf life of pasteurized dried egg yolk 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. Stored in dry, clean and well ventilated rooms.

Dry egg yolk, pasteurized

【Dry egg yolk, pasteurized】