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Product:
hen egg white obtained via shelling and yolk separation from A class eggs, pasteurised and refrigerated.
Use:
ready to use product for preparing various dishes, cakes and ice-creams.
Organoleptic characteristics:
same taste and smell as fresh eggs, without impurities and shell fragments.
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| Average chemical-physical characteristics every 100 g of products |
|
total lipids |
0,03% +/- 0,5 (infra-alyzer) |
|
dry matter |
11% +/- 0,5 (infra-alyzer) |
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proteins |
11% +/- 0,5 (infra-alyzer) |
|
ph |
9 |
|
final temperature |
+4° C MAX |
|
energetic value 44 Kcal |
85 KJ |
| Package | Shelf-life | Preservation |
|
1000 kg tanker |
10 days |
0°C to +4°C |
|
20 kg bag in box |
10 days |
0°C to +4°C |
|
1 kg brick |
30 days |
0°C to +4°C |
|
The brick capacity correspond to about 30 hen eggs. |
Product:
hen eggs, shelled, homogenised, pasteurised and refrigerated. Obtained via shelling of A class fresh eggs.
Use:
ready to use product for preparing various dishes, cakes and ice-creams.
Organoleptic characteristics:
same taste and smell as fresh eggs, without impurities and shell fragments.
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| Average chemical-physical characteristics every 100 g of products |
|
total lipids |
10% +/- 0,5 (infra-alyzer) |
|
dry matter |
23,8% +/- 0,5 (infra-alyzer) |
|
proteins |
12,7% +/- 0,5 (infra-alyzer) |
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sterols |
0,43% +/- 0,5 (infra-alyzer) |
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pigments |
20,00 +/- 5 (expressed in ppm of b-carotene) |
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ph |
7,35 to 7,80 |
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final temperature |
+4° C MAX |
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energetic value 138 Kcal |
564 KJ
|
| Package | Shelf-life | Preservation |
|
1000 kg tanker |
10 days |
0°C to +4°C |
|
20 kg bag in box |
10 days |
0°C to +4°C |
|
1 kg brick |
30 days |
0°C to +4°C |
|
The brick capacity correspond to about 20 hen eggs. |
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