Commercial Egg Products

Our fresh yolk product is made from egg yolks that are homogenised and pasteurised. Ideal for mayonnaise, aioli and hollandaise sauce, as well as for ice cream and gelato. Available as salted or sugared yolk in a number of varieties.

Our fresh pasteurised egg white mix is ideal for use in pavlova manufacture with the addition of gums to assist with stabilisation. It is also extremely useful as a binding agent in small goods.

Our fresh egg white mix is 100% pure egg with no additives or preservatives. Egg whites are separated from farm fresh eggs, then homogenised and pasteurised to ensure purity and quality.

This pure egg white protein product is suitable for small and large manufacturers of pavlovas, meringues and in confectionery as a binding agent. Other ideal usages are to include as a glaze for biscuits and pastries. May also be used to clarify red wines.

Fresh pasteurised whole egg contains the same natural proportions of yolk to white as a quality farm fresh egg. The difference is how this liquid egg is manufactured. The product is blended, homogenised and pasteurised, then aseptically packed. Available in bulk pallecons containing approximately 1,000kg or 10kg ‘bag in box’ cartons.

It can be used in any recipe requiring whole egg, such as cakes, biscuits, sponges, custards, quiches and omelettes. Excellent as an egg wash.

Our perfectly formed peeled boiled eggs are ideal for taking the fuss out of preparation and ready for use. Perfect for devilled and curried eggs or sliced for salads and sandwiches.

Cooked, peeled and packed in a modified environment they’re produced using the highest quality shell eggs, making them the perfect ready to use option.

Frozen pasteurised whole egg is a convenient replacement for fresh eggs. Perfect for food manufacturers and processors, bakeries, hospitals, aged care, and restaurants. It is well suited to the production of scrambled eggs, quiches, omelettes, cakes, biscuits, custards.

Our frozen scrambled egg mix is made from a blend of fresh whole egg, full cream milk powder and other natural ingredients to produce a premium quality scrambled egg. Convenient, long-lasting product for commercial production of scrambled eggs, frittatas, omelettes and quiches.

Our frozen pasteurised yolk is standardised with whole egg or egg white, then blended, homogenised, pasteurised and blast frozen. It comes in reduced solids, salted and sugared varieties. Ideal to bind, emulsify and thicken recipes in sweet and savoury products.

Produced with either 10% Salt or 10% Sugar added. Frozen yolk is ideal for mayonnaise, aioli and hollandaise sauce, as well as for ice cream and gelato. Also produced with the addition of whole egg to reduce solids.

Our frozen pasteurised egg white is ideal for use in nougats and confectionery, and as a glaze for pastry and biscuits. It is also extremely useful as a binding agent in small goods. May also be used to clarify red wines and as a base for making albumen protein powder.

Our frozen egg white mix is 100% pure egg. Egg whites are separated from farm fresh eggs, and then pasteurised to ensure purity and quality. This product is suitable for manufacturers of pavlovas and meringues, and in confectionery as a binding agent.

Our dried whole egg powder is an ideal substitute for fresh eggs in the commercial production of cake and muffin mixes, crumb mixes, cosmetics, biscuits, health drinks, and drink additives. It has excellent binding, emulsifying and heat coagulation properties.

You can purchase locally manufactured whole egg powder in bulk quantities with 15kg multi-walled bags. Imported whole egg powder is available in 20kg bags.

Our imported egg white powder (manufactured in Denmark or USA) has all the whipping and aerating properties of fresh egg whites but with the convenience of a powdered product. You can use our dried egg white powder for baking meringues, pavlovas, confectionery or glazed pastries. It can also be used as a binder in small goods and dry packet mixes.

If you’re looking for the best egg white protein powder then you should use this dried albumen powder.