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Product:
hen egg yolks obtained via shelling and albumen separation from A class eggs, homogenised, 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 |
26% +/- 0,5 (infra-alyzer) |
|
dry matter |
43% +/- 0,5 (infra-alyzer) |
|
proteins |
16% +/- 0,5 (infra-alyzer) |
|
ph |
6.2 to 6.7 |
|
final temperature |
+4° C MAX |
|
energetic value 298 Kcal |
1255 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 55 egg yolks. |
| "SFOGLIA GIALLA" EGG YOLK |
Product:
hen egg yolks obtained via shelling and albumen separation from A class eggs, homogenised, 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.
|
| Average chemical-physical characteristics every 100 g of products |
|
total lipids |
26% +/- 0,5 (infra-alyzer) |
|
dry matter |
43% +/- 0,5 (infra-alyzer) |
|
proteins |
16% +/- 0,5 (infra-alyzer) |
|
pigments |
160 +/- 5 (expressed in ppm of b-carotene) |
|
ph |
6.2 to 6.7 |
|
final temperature |
+4° C MAX |
|
energetic value 298 Kcal/TD>
|
1255 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 55 egg yolks. |
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