Commercial Egg Products

Applications

For use in all recipes requiring whole egg (white and yolk). The egg coagulates and sets custards, quiches and omelettes. The whipping and binding characteristics are ideal for cakes, biscuits and sponges. The binding properties also make it an excellent egg wash for fried foods. The whole egg is also great for making an omelette, scrambled eggs.

Advantages

Completely natural, consistent, conveniently supplied and easily used. No thawing or reconstituting is required.

Quality Guarantee

Extensive controls and testing procedures as recommended by FSANZ are conducted in our on site lab to assure high quality.

Packaging

Fresh pasteurised whole egg is available in two types of containers;

1. Bulk pallecons containing approximately 1,000kg of product;
2. 10kg cartons utilising the “bag in the box” system.

Storage

The product should be covered and stored under refrigeration between 0°C and 5°C. Mix well before use.

Shelf Life

16 days shelf life from date of manufacture if stored as recommended. Once bag is opened shelf life is six days. Open bag shelf life should not exceed 16 days from manufacture.

Shell Egg Equivalent

1kg of fresh pasteurised whole egg is approximately equivalent to 20 medium sized eggs.

Pallet Quantity

84 x 10kg cartons per pallet.