EGG PROCESING

Capacities of factory “MakarOVO” allow producing liquid egg products which are used in many spheres of the food-processing industry.
                                     Our assortment:
• Egg mélange liquid pasteurized;
• Egg mélange liquid pasteurized cooled with addition 11% of salt or 50% of sugar;
• Egg yolk liquid pasteurized 44%;
• Egg yolk liquid fermented;
• Egg yolk liquid pasteurized containing either 11% salt or 50% sugar;
• Egg white liquid pasteurized.
Liquid products can be in either cooled or frozen form, according to clients requirements.
Shelf life of liquid egg products at t˚= +2+4˚C is 28 days, products with added salt or sugar - 3-4 months.
                                     Basic industries of application
Egg mélange liquid pasteurized:
• Bakery and pasta;
• Confectionery items;
• Production of mayonnaises and sauces;
• Production of meat items.
Egg yolk liquid pasteurized:
• Production of mayonnaises and sauces;
• Confectionery items;
• Fancy bread and bakery;
Egg white liquid pasteurized:
• Confectionery items;
• Processing of fish;
• Bakery industry.
Packing
• Large container (from 200l to 1000l) – aseptic non-permanent polyethylene bags-containers, cased in plastic load-transfer circulating containers. Bags-containers have two hermetic mouths (for fill up and pour out of product).
• Small container (from 2l to 20l) – packing type “bag-in-box” aseptic non-permanent polyethylene bags with hermetic valve-cover.
Liquid egg products in packing from 200l to 1000l is intended for major concerns of pastry, meat, oil and fat industries; in packing from 2l to 20l for a café, restaurants, bakeries, supermarkets, public catering establishments and others.
Advantages of use of liquid egg products:
• Absence of stages of preparation:
o Sifting 10-15 minutes;
o Dissolution and pasteurization 30-40 minutes;
• Liquid egg products have higher functional properties; higher level of emulsification of fat, that increases period of stability of emulsion and increases production retention period;
• The organoleptic indices (taste, colors, smell and consistency) of products which use liquid egg products are higher, compared to ones made from dried eggs. Each consignment of products is accompanied by a full set of documentation.