modernity innovation development - food ingredients...1971/10/02 · advanced technology of eggs...

Modernity InnovationDevelopmentAdvanced technology of Eggs Product offer. Innovative industry solutions for the FMCG market.

The best comes from the egg

Eggs Product brandOur technological process of production obtains simplicity and derives the purest richness of the products. Our production model guarantees non-processed outcome with microbiological safety.

We deliver ready-to-use products which optimize your production chain and its costs: the convenience of use - due to functional properties:

expiry date of eggs powders - 24 months our products performance: high efficiency due to

physicochemical and biochemical factors less space needed for storage (lower operating cost)

no storage required in refrigeration spaces (lower operating cost)

less waste due to the final form of the product (dispose of egg shells).

We improve your business: all our products are FREE FROM GMO.

Our offer contains: ALBUMIN POWDER ALBUMIN POWDER HIGH GEL ALBIMUN POWDER HIGH WHIP

Albumin is obtained by desugaring and dehydrating the white separated from the hen egg. Albumins have important functional properties for final industry products.

Mostly used in: confectionery: creams, fondant icing, warm ice-cream

masses, cake masses, decoration whip (with albumin high whip)

bakery industry: all types of bread, rolls ready-made food products industry (delicatessen food):

pates, meat roulades, and all jarred and canned products pharmaceuticals industry: dietary supplements

Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 15-25 ˚CLong shelf life of up to: 30 months. FREE FROM GMO.

ALBUMIN POWDER

Żylice 35a, 63-900 Rawicz PL 30221501 WE

PRODUCT SPECIFICATION

Hen egg albumin powder Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2

This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.

PRODUCT DESCRIPTION Composition Desugared, dried hen egg white, E-330 – acidity regulator Origin of raw material Poland

Technological process Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization

Reconstitution 100 g of powder dissolved in 900 ml of water correspond to about 1 kg of liquid egg white (about 34 pieces of chicken egg white with an average weight of 55-60 g)

Application Industrie of confectionery, bakery, pasta, mayonnaise, dietary supplement

Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour From white to creamy Smell and taste Smell and taste of the dried the chicken eggs white Structure Homogenous, powder structure without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent

MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g

DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat

The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat

NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g








Application Industrie of confectionery, bakery, pasta, mayonnaise, dietary supplement

Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation


PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent









Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g

ALERGENS

Alergen Present in product

Cross contamination

Present in factory

Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)

No No No

Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2

No No No

Lupin No No No Molluscs No No No

PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 30 months from production date Polybag in paper bag (20 kg) 30 months from production date

STORAGE AND TRANSPORT

Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C

Transport Trucks have to be adapted for food transport

Developed Checked Approved






ALERGENS


Cross contamination

Present in factory


No No No


No No No







ALBUMIN POWDER HIGH GEL



Hen egg albumin powder high gel Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2





Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation


PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 92% Strenght of the gelation >550 g/cm2 Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent


DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat











PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 92% Strenght of the gelation >550 g/cm2 Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent









ALERGENS


Cross contamination

Present in factory


No No No


No No No












ALERGENS


Cross contamination

Present in factory


No No No


No No No







ALBUMIN POWDER HIGH WHIP



Hen egg albumin powder high whip Issue: 5 Date of issue: 24.09.2018 r. Page: 1/2


PRODUCT DESCRIPTION

Composition Desugared, dried hen egg white, E-330 – acidity regulator, E-1505 – foam stabilizer

Origin of raw material Poland





PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Dry mass content Min. 92% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Whipping index Min. 150 mm Foam stability (leak after 2 h) Max. 280 ml Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent

MICROBIOLOGICAL CHARACTERISTICS Ogólna liczba bakterii tlenowych <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10/ g






PRODUCT DESCRIPTION

Composition Desugared, dried hen egg white, E-330 – acidity regulator, E-1505 – foam stabilizer

Origin of raw material Poland





PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Dry mass content Min. 92% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Whipping index Min. 150 mm Foam stability (leak after 2 h) Max. 280 ml Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent

MICROBIOLOGICAL CHARACTERISTICS Ogólna liczba bakterii tlenowych <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10/ g






NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g

ALERGENS


Cross contamination

Present in factory


No No No


No No No











NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g

ALERGENS


Cross contamination

Present in factory


No No No


No No No







WHOLE EGG POWDER

Whole egg powder is obtained by mechanically breaking, filtering, homogenization, pasteurization and drying of whole egg. Product has important functional properties for final industry products.

Mostly used in: confectionery: creams, warm ice-cream masses, cake

masses pastry industry: cookies, bars, candies bakery industry: all types of bread, rolls etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise, dips and sauces

based on eggs ready-made food products industry (delicatessen food):

pates, meat roulades, and all jarred and canned products

Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 15-25 ˚C Long shelf life of up to: 24 months. FREE FROM GMO.

WHOLE EGG POWDER


SPECYFIKACJA PRODUKTU

Whole hen egg powder Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2


PRODUCT DESCRIPTION Composition Dried whole hen egg Origin of raw material Poland

Technological process Mechanically breaking, filtering, homogenization, pasteurization, drying, packing

Reconstitution 250 g of powder dissolved in 750 ml of water correspond to about 20 pieces of chicken egg with an average weight of 55-60 g

Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried content of the chicken eggs Structure Homogenous, powder structure without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 5% Fat content >38% Protein contetnt 44-49% pH 7,5-9,5 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent

MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g

DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)

The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)

NUTRITIONAL VALUE [/100g] Caloric value 565-585 kcal/2365-2449 kJ Protein content (N x 6,25) 46,0-51,0 g Carbohydrate 4,0-6,0 g Fat 37,0-42,0 g Saturated fatty acids 13,0-15,0 g





PRODUCT DESCRIPTION Composition Dried whole hen egg Origin of raw material Poland

Technological process Mechanically breaking, filtering, homogenization, pasteurization, drying, packing

Reconstitution 250 g of powder dissolved in 750 ml of water correspond to about 20 pieces of chicken egg with an average weight of 55-60 g


ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried content of the chicken eggs Structure Homogenous, powder structure without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 5% Fat content >38% Protein contetnt 44-49% pH 7,5-9,5 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent


DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)

The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)

NUTRITIONAL VALUE [/100g] Caloric value 565-585 kcal/2365-2449 kJ Protein content (N x 6,25) 46,0-51,0 g Carbohydrate 4,0-6,0 g Fat 37,0-42,0 g Saturated fatty acids 13,0-15,0 g





Fibre <0,5 g Ash 3,4-3,6 g Sodium 0,5-0,6 g Salt equivalent (Na x 2,5) 1,25-1,5 g

ALERGENS


Cross contamination

Present in factory


No No No


No No No











Fibre <0,5 g Ash 3,4-3,6 g Sodium 0,5-0,6 g Salt equivalent (Na x 2,5) 1,25-1,5 g

ALERGENS


Cross contamination

Present in factory


No No No


No No No







EGG YOLK POWDER

Egg yolk powder is obtained by mechanically breaking, filtering, homogenization, pasteurization and drying of hen egg yolk. Product has important functional properties for final industry products.


masses pastry industry: chochalates, cookies, bars, candies, ice-

creams bakery industry: all types of bread, rolls etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise, dips and sauces

based on eggs ready-made food products industry (delicatessen food):

pates, meat roulades, and all jarred and canned products HoReCa industry: hotels, restaurants,

canteens

Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 15-25 ˚CLong shelf life of up to: 24 months. FREE FROM GMO.

EGG YOLK POWDER



Hen egg yolk powder Isuue: 4 Date of issue: 24.09.2018 r. Page: 1/2

This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons

PRODUCT DESCRIPTION Composition Dried hen egg yolk Origin of raw material Poland

Technological process Mechanically breaking, separation, filtering, homogenization, pasteurization, drying, packing

Reconstitution 500 g of powder dissolved in 500 ml of water correspond to about 1 kg of liquid egg yolk (about 55 pieces of chicken egg yolk with an average weight of 55-60 g)


ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried of the chicken eggs yolk Structure Homogenous, powder structure without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 4% Fat content >58% Protein contetnt 30-37% pH 6-7 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent









PRODUCT DESCRIPTION Composition Dried hen egg yolk Origin of raw material Poland

Technological process Mechanically breaking, separation, filtering, homogenization, pasteurization, drying, packing

Reconstitution 500 g of powder dissolved in 500 ml of water correspond to about 1 kg of liquid egg yolk (about 55 pieces of chicken egg yolk with an average weight of 55-60 g)


ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried of the chicken eggs yolk Structure Homogenous, powder structure without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 4% Fat content >58% Protein contetnt 30-37% pH 6-7 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent









Fat 58,0-63,0 g Saturated fatty acids 19,0-20,0 g Cholesterol 1,5-2,1 g Fibre <0,5 g Ash 3,4-3,5g Sodium 0,14-0,15 g Salt equivalent (Na x 2,5) 0,35-0,38 g

ALERGENS


Cross contamination

Present in factory


No No No


No No No











Fat 58,0-63,0 g Saturated fatty acids 19,0-20,0 g Cholesterol 1,5-2,1 g Fibre <0,5 g Ash 3,4-3,5g Sodium 0,14-0,15 g Salt equivalent (Na x 2,5) 0,35-0,38 g

ALERGENS


Cross contamination

Present in factory


No No No


No No No







LIQUID WHITE

Liquid white is obtained by mechanically breaking, filtering, homogenization, pasteurization and chilling of albumin separated from the hen egg. Product has important functional properties for final industry products.


masses bakery industry: all types of bread, rolls etc

Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 0-4 ˚C. FREE FROM GMO.

LIQUID WHITE



Liquid egg’s white, pasteurized Issue 4 Date of issue: 24.09.2018 r. Page: 1/2


PRODUCT DESCRIPTION Composition Liquid egg’s white obtained from chicken eggs, pasteurized Origin of raw material Poland

Technological process Mechanically breaking, separation, filtering, pasteurization, chilling, packing

Content in 1 kg product About 34 pieces of chicken egg’s white Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour Creamy Smell and taste Smell and taste of the fresh content of the chicken egg’s white Structure Homogenous, smooth liquid without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 11% Fat content Max. 0,03% pH 8,5-9,5 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent

MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 ml Salmonella Absent in 25 ml Escherichia coli Absent in 1 ml Coliforms group Absent in 1 ml Bacillus cereus <100 cfu/ml Yeast and mould <10/ml

NUTRITIONAL VALUE [/100g] Caloric value 42,9-50,6 kcal/179,6-211,85 kJ Protein content (N x 6,25) 10,0-11,0 g Carbohydrate 0,5-1,2 g Fat <0,2 g Saturated fatty acids 0,1-0,2 g Fibre <0,1 g Ash <0,5 g Sodium <1,0 g Salt equivalent (Na x 2,5) <0,2 g





PRODUCT DESCRIPTION Composition Liquid egg’s white obtained from chicken eggs, pasteurized Origin of raw material Poland


Content in 1 kg product About 34 pieces of chicken egg’s white Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour Creamy Smell and taste Smell and taste of the fresh content of the chicken egg’s white Structure Homogenous, smooth liquid without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 11% Fat content Max. 0,03% pH 8,5-9,5 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent


NUTRITIONAL VALUE [/100g] Caloric value 42,9-50,6 kcal/179,6-211,85 kJ Protein content (N x 6,25) 10,0-11,0 g Carbohydrate 0,5-1,2 g Fat <0,2 g Saturated fatty acids 0,1-0,2 g Fibre <0,1 g Ash <0,5 g Sodium <1,0 g Salt equivalent (Na x 2,5) <0,2 g







ALERGENS


Cross contamination

Present in factory


No No No


No No No


PACKAGING AND EXPIRE DATE

Bag-in-box (10 kg, 20 kg) 21 days from production date (after opening use within 48 hours)

Container (1000 kg) 7 days from production date (after opening use within 48 hours)

Tanker (25000 kg) 7 days from production date (after opening use within 48 hours)



Transport Trucks have to be adapted for food transport. Recommended transport temperature: 0-4⁰C








ALERGENS


Cross contamination

Present in factory


No No No


No No No










LIQUID EGG YOLK

Liquid yolk is obtained by mechanically breaking, filtering, homogenization, pasteurization and chilling of yolk separated from the hen egg.Product has important functional properties for final industry products.

Mostly used in: confectionery: creams, ice-cream masses, cake

masses bakery industry: all types of bread, rolls etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise, dips and

sauces based on eggs alcohol industry: e.g. liquers


LIQUID EGG YOLK



Liquid egg’s yolk, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 1/2


PRODUCT DESCRIPTION Composition Liquid egg’s yolk obtained from chicken eggs, pasteurized Origin of raw material Poland


Content in 1 kg product About 55 pieces of chicken egg’s yolk Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken egg’s yolk Structure Homogenous, smooth liquid without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 42% Fat content Min. 25,5% pH 6-7 Butyric acid content Max. 10 mg/kg in dry mass matter Lactic acid content Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent


NUTRITIONAL VALUE [/100g] Caloric value 273,2-324 kcal/1143,8-1356,5 kJ Protein content (N x 6,25) 13,5-15,5 g Carbohydrate 0,8-2,5 g Fat <0,2 g Saturated fatty acids 24-28 g Fibre 7,5-8,5 g Ash <0,5 g Sodium 1,3-1,7 g Salt equivalent (Na x 2,5) <0,1 g Caloric value <0,25 g





PRODUCT DESCRIPTION Composition Liquid egg’s yolk obtained from chicken eggs, pasteurized Origin of raw material Poland


Content in 1 kg product About 55 pieces of chicken egg’s yolk Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken egg’s yolk Structure Homogenous, smooth liquid without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 42% Fat content Min. 25,5% pH 6-7 Butyric acid content Max. 10 mg/kg in dry mass matter Lactic acid content Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent


NUTRITIONAL VALUE [/100g] Caloric value 273,2-324 kcal/1143,8-1356,5 kJ Protein content (N x 6,25) 13,5-15,5 g Carbohydrate 0,8-2,5 g Fat <0,2 g Saturated fatty acids 24-28 g Fibre 7,5-8,5 g Ash <0,5 g Sodium 1,3-1,7 g Salt equivalent (Na x 2,5) <0,1 g Caloric value <0,25 g







ALERGENS


Cross contamination

Present in factory


No No No


No No No
















ALERGENS


Cross contamination

Present in factory


No No No


No No No










LIQUID WHOLE EGG

Liquid whole egg is obtained by mechanically breaking, filtering, homogenization, pasteurization and chilling of hen egg.Product has important functional properties for final industry products.

Mostly used in: confectionery: creams, ice-cream masses,

cake masses bakery industry: all types of bread, rolls

etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise,

dips and sauces based on eggs alcohol industry: e.g. liquers. HoReCa industry: hotels, restaurants,

canteens.


LIQUID WHOLE EGG



Whole liquid egg mass, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 1/2


PRODUCT DESCRIPTION Composition Liquid egg mass obtained from chicken eggs, pasteurized Origin of raw material Poland

Technological process Mechanically breaking, filtering, homogenization, pasteurization, chilling, packing

Content in 1 kg product About 20 pieces of chicken eggs with an average weight of 55-60 g Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken eggs Structure Homogenous, smooth liquid without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 23% Fat content Min. 9% pH 7-8 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent


NUTRITIONAL VALUE [/100g] Caloric value 118-152 kcal/494,1-636,4 kJ Protein content (N x 6,25) 11,0-12,5 g Carbohydrate 0,5-3,0 g Fat 8,0-10,0 g Saturated fatty acids 2,5-3,5 g Fibre <0,5 g Ash 0,1-1,0 g Sodium <0,2 g Salt equivalent (Na x 2,5) <0,5 g







ALERGENS

Alergen Present in product Cross contamination

Present in factory

Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No

Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)

No No No


No No No








Transport Trucks have to be adapted for food transport . Recommended transport temperature: 0-4⁰C







ALERGENS

Alergen Present in product Cross contamination

Present in factory

Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No

Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)

No No No


No No No








Transport Trucks have to be adapted for food transport . Recommended transport temperature: 0-4⁰C






PRODUCT DESCRIPTION Composition Liquid egg mass obtained from chicken eggs, pasteurized Origin of raw material Poland

Technological process Mechanically breaking, filtering, homogenization, pasteurization, chilling, packing

Content in 1 kg product About 20 pieces of chicken eggs with an average weight of 55-60 g Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation

ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken eggs Structure Homogenous, smooth liquid without an contamination

PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 23% Fat content Min. 9% pH 7-8 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent


NUTRITIONAL VALUE [/100g] Caloric value 118-152 kcal/494,1-636,4 kJ Protein content (N x 6,25) 11,0-12,5 g Carbohydrate 0,5-3,0 g Fat 8,0-10,0 g Saturated fatty acids 2,5-3,5 g Fibre <0,5 g Ash 0,1-1,0 g Sodium <0,2 g Salt equivalent (Na x 2,5) <0,5 g


TechnologyWe operate with the most hi-technology and advanced machine park in the market, therefore EGGS PRODUCTS obtains the highest quality performance of its products and industry solutions. Combining high technology and R&D activities allows EGGS PRODUCTS to provide FMCG industry with improving and supportive solutions and to put FMCG customers on a higher level.

Modern solutions create a wide spectrum of possibilities, which undoubtedly ranks us as a flexible partner towards the requirements of the customer.

TechnologyEggs Product has the highest capacity of production and logistic department: our production chain is equipped with eggs breaking

station KAWASAKI able to break 5 MLN EGGS PER DAY, we cooperate with the biggest and certificated eggs

manufacturers in Poland, we deliver both in Europe and around the world.

PackagingPACKAGING PRODUCT

Cardboard with an inner liner of polyethylene film 20/25 kg

Whole Egg powderEgg Yolk powderAlbumin powderAlbumin powder high gelAlbumin powder high whip

paper bag with an inner liner of polyethylene film 20/25 kg

Whole Egg powderEgg Yolk powder

aseptic plastic bag (bag in box) placed in a cardboard

Liquid whole eggLiquid whiteLiquid yolk

stainless steel tank with a capacity of up to 1000 kg


plastic tank with a capacity of up to 1000 kg


tank with a capacity of 25000 kg


Quality

Our products are of high quality confirmed by the reputable certifications.

ContactEggs Product Sp. z o.o.

Żylice 35a 63-900 Rawicz

[email protected]

Barbara WoźniakSales Director

mob. +48 695 880 682

modernity innovation development - food ingredients...1971/10/02 · advanced technology of eggs...

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