Exhibitor Products

31 Oct 2024

Dry egg yolk, fermented pasteurized, with added salt

Leto Group LLC Hall: Shk Rashid Hall Stand: R-288
Dry egg yolk, fermented pasteurized, with added salt
Dry egg yolk, fermented pasteurized, with added salt
Dry egg yolk, fermented pasteurized, with added salt
Dry egg yolk, fermented pasteurized, with added salt is produced by separating a whole egg into white and yolk. Then the liquid yolk is filtered, fermented, pasteurized, dried and packaged. Composition: Edible chicken egg yolk, maltodextrin (4%), table salt (4%), anticaking agent (no more 1%). Replacement ratio: 1 kg of fermented pasteurized dry egg yolk with added salt 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 with addes salt 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.

Categories

  • Ingredients
  • Additives
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