Product obtained from the breaking up fresh, clean and healthy chicken eggs, after the process of separation of albumin, filtered, homogenized and pasteurized according to international standards with suitable temperatures with an alternative thermal shock that produce a significant reduction of viable microorganisms and free of pathogens, without altering the functional properties of the egg white achieving a similar product to just cascade egg white.
Then it cooled and sold in different forms and in bulk.
ADVANTAGES OF USING LIQUID YOLK
Aptitude period: 10 days.
Storage conditions: in refrigerated chamber between 0 and 4 ° C.
PRESENTATIONS
USES
The liquid yolk may be used directly in the production of mayonnaise, ice cream, panettone, chocolate mixture, and other uses in cosmetics.
TECHNICAL SPECIFICATIONS