Produced by dried spraying of fresh chicken eggs after they have been cleaned off, broken, homogenized and pasteurized. Composition: Edible chicken egg yolk Replacement ratio: 1 kg of fermented pasteurized dry egg yolk is equivalent to 124-126 pcs of fresh egg yolks. Packaging: Dry fermented pasteurized egg yolk is packed by 25 kg in a corrugated box with a plastic liner. Organoleptic characteristics: Fermented Pasteurized dried egg yolk is a homogeneous product without foreign matters, without shell fragments and films.Product color – from light yellow to orangeTaste and smell – natural, odorless egg consistency - a homogeneous powdery mass. Shelf life at t no more than +20 °C should not exceed 12 months. At temperature not higher than +4 °C shelf life increases up to 24 months.