The product is produced by a liquid yolk, as a result of mechanical breaking of fresh, healthy and clean eggs. Filtered and homogenized, pasteurized at a minimum temperature of 63 ° C for 3.5 minutes and cooled at 3 ° C, is sent for spray drying.
Application: mayonnaise, ice cream, nougat, bakery products, pasta, pastries
Usage: 1 part dried egg yolk was mixed with 25.1 parts of water;
Proportion: 1 kg powder and 1.25 kg of water = 2.25 kg egg yolk (270 yolk).
Packing: 20 kg / bag