Commercial Egg Products

Applications

For use in all recipes requiring whole egg (yolk and white) for its binding, coagulating or foaming properties. Use in cakes and sponges, scrambled eggs, quiches, omelettes, biscuits, custards and more. Suitable for food manufacturers and processors, bakeries, hospitals and restaurants.

Advantages

Consistent product conveniently supplied. Customers can receive their weekly order in one delivery, store the product in their freezer and thaw as required.

Quality Guarantee

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

Packaging

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

Storage

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 product should be kept refrigerated between 0°C and 5°C and used within 72 hours. Mix well before use.

Shelf Life

Two 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 pasteurised whole egg, when thawed, is approximately equivalent to 20 medium sized eggs.

Pallet Quantity

84 x 10kg cartons per pallet. Also available in 84 x 4 x 2kg (8kg) cartons per pallet.