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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 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 |
13,5% +/- 0,5 (infra-alyzer) |
|
dry matter |
71% +/- 0,5 (infra-alyzer) |
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proteins |
8% +/- 0,5 (infra-alyzer) |
|
ph |
6.2 to 6.5 |
|
room temperature |
|
|
energetic value 337 Kcal |
1420 KJ |
| Package | Shelf-life | Preservation |
|
1000 kg tanker |
30 days |
room temperature |
|
1250 g brick |
1 year |
room temperature |
The brick capacity correspond to about 32 egg yolks and 625 g of sugar.
Use: 40 g of product corresponds to about 1 egg yolk and 20 g sugar |
| "SFOGLIA GIALLA" WHOLE EGG |
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. |
| 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) |
|
sterols |
0,43% +/- 0,5 (infra-alyzer) |
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pigments |
60 +/- 5 (expressed in ppm of b-carotene) |
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ph |
7.35 to 7.80 |
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arrival temperature |
+4° C MAX |
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energetic value 138 Kcal |
564 KJ
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| Package | Shelf-life | Preservation |
|
1000 kg tanker |
10 days |
0°C to +4°C |
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20 kg bag in box |
10 days |
0°C to +4°C |
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1 kg brick |
30 days |
0°C to +4°C |
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The brick capacity correspond to about 20 hen eggs. |
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