Pasteurized dried egg melange is obtained by breaking a whole egg. Egg mass is filtered, pasteurised, dried and packed. Composition: Edible chicken egg. Replacement ratio: 1 kg of pasteurized dried egg melange is equivalent to 90-92 fresh eggs. Organoleptic characteristics: Dry egg melange pasteurized is a homogeneous product without foreign substances, without shell fragments and films.Product color – from light yellow to orangeTaste and smell – natural, odorless egg consistency – a homogeneous powdery mass. It is allowed to have easily crumbling lumps when applied mechanically. Packaging: packed into 25 kg corrugated box with a PE liner. Storage: Shelf life at t max. +20 °C is not more than 12 months. At a storage temperature not higher than +4 °C shelf life is extended to 24 months. Store in dry, clean and well ventilated premises.