Commercial Egg Products

Applications

Uses for frozen egg white in commercial baking and confectionery include:

• Pavlovas, nougats, meringues, confectionery and glazed pastries. Also, as a binder in small goods.

Advantages

Consistent natural product, offering consistent high quality results. Our frozen egg white mix delivers dependable performance in a wide range of applications.

Quality Guarantee 

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

Packaging

Frozen egg white mix is available in 10kg cartons utilising the “bag in a box” system. This consists of a durable outer carton with strong resealable inner bag.

Storage

Handling and storage of frozen egg white: the product should be maintained at -18°C. Once thawed, the product should be refrigerated between 0°C and 5°C.

Recommended Thawing Procedure

Under no circumstances should heat be applied to the package to accelerate thawing.

1. When frozen cartons are received, note down the carton codes on the delivery dockets and rotate stock.
2. Approximately 48 hours before use, remove the plastic inner from the carton and place in a clean, sanitised tub – label with product name, code and time.
3. Leave tub with plastic inner in a chiller – temperature less than 5°C
4. Once thawed, the products should be kept refrigerated between 0°C and 5°C and used within 72 hours. Mix well before use.

Shelf Life

2 years shelf life from date of manufacture if stored as recommended. Once thawed, store as recommended and use within 72 hours.

Shell Egg Equivalent

1kg of frozen egg white mix when thawed is approximately equivalent to the egg whites separated from 30 medium sized eggs. This makes our frozen egg white product a consistent alternative to hand separation.

Pallet Quantity

84 x 10kg cartons per pallet.