Egg yolk liquid

Liquid egg yolk is obtained by mechanically breaking, filtering, pasteurizing, and cooling the yolk of a hen's egg separated from the egg mass (whole egg).

 

Application:

- confectionery industry: creams, ice cream mixes, cake mixes

- bakery industry: all types of bread (bread, rolls etc.)

- pasta industry: all types of egg pasta

- production of dips and sauces: mayonnaise, egg-based dips and sauces

- alcohol industry: e.g. liqueurs

 

Shelf life: 7 days from date of production / after opening use within 48 hours 

Categories

• 
  
• Ingredients
  

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