Liquid Pasteurised Egg


 

SEVI®™ EGG YOLK POWDER

Product reference: EP-P03-2005/ GE

Product Description

SEVI®™ Egg Yolk Powder is made from fresh shell eggs exclusively and does not contain any additive in order to ensure natural and original taste as well as compliance with safety requirements.

Specific advantages

Safety: free of virus, salmonella and bacteria
Natural and original taste of fresh eggs (no additives)
Regular Stable Quality
Very long time preservation: up to 6 months in a cool, clean and dry place
Convenient: reduced storage space requirement, no refrigeration required
Clean: Less waste and clean up expenses
Cost effective: Reduced Labour and Wastage

Packaging

SEVI®™ Egg Yolk Powder comes under vacuum HDPE bag packaging in order to ensure the maximum safety and preservation.
Each bag has a net content of 1 kilogram of Egg Yolk Powder equivalent to 145 fresh shell eggs or equivalent 2,2 litres of Egg Yolk Liquid.

Quality and Tracing

Our process does not affect the qualities of fresh shell eggs while batching is ensuring consistence and stability of the product all year round.
Each bag carries its batch and lot numbers, which allows to trace the origin of the products.

Safety

Thanks to its manufacturing process, SEVI®™ Egg Yolk Powder is free of virus, salmonella and other bacteria. The product is carrying SGS™ quality Certificates.

Applications

SEVI®™ Egg Yolk Powder is suitable for all applications requiring natural Egg Yolk.In pastry and ice cream
Egg Yolk gives both a rich creamy mouth feel and a great flavour, ideal for cookies, sweet dough, cake mixes, ice cream and other frozen desserts.
In cooking and food processing industry
Thanks to its taste and emulsifying qualities, Egg Yolk is used for egg noodles, salad dressing, sauces such as Hollandaise and Bearnaise, Soup bases and mixes and any recipe requires Egg Yolk.

Other applications
Thanks to its content in proteins and fat, Egg Yolk is also used in shampoo and soap industry.

Storage

SEVI®™ Egg Yolk Powder is a dry and safe product that shall be kept in a cool, dry and clean place. It is recommended to keep this product under 25°C for a better preservation of its qualities (proteins and taste).

How to use the product

SEVI®™ Egg Yolk Powder has to be recombined with water. One kilogram of SEVI®™ Egg Yolk Powder is equivalent to 2,2 litres of Liquid Egg Yolk, that is to say around 145 fresh shell eggs (medium size eggs). It is therefore necessary to add 1,2 litre of warm and potable water (max 50°C) to 1 kilo of powder. Generally, add 1,2 part of water for 1 part of powder and mix thoroughly to obtain an uniform liquid. Allow rest about ten minutes and mix again.
Whenever Egg Yolk Powder needs to be mixed with other dry ingredients such as wheat flour, it is recommended to blend dry ingredients first, and to add water later.

Nutrition information for 100 grams

Energy: 669 kcal
Proteins: minimum 30%
Fat: maximum 62%
Cholesterol: maximum 2.7 g
Moisture: Max 8%

Bacteriology

Total count: <50, 000 cfu/g
Total coliforms : < 10 cfu/g
Salmonella: Negative 25/g
Total Mould & Yeast : <1000 cfu/g

Limits of warranty

SEVI®™ Egg Yolk Powder is sold with the understanding that the purchaser will store and use it in accordance with our instructions. Moreover, the purchaser will have to conduct tests to determine SEVI®™ Egg Yolk Powder suitability for each specific use. Our warranty ceases at once the bag is opened.

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Egg Powder