The egg yolk is made by cracking and isolating the egg shells from fresh, unfertilized eggs. The egg yolk is being further seperated from egg white, which are mixed homogenouly prior to pasteurization process. The final stage is sending the egg yolk for blast freezing below -18°C.
The pasteurized frozen liquid egg yolk is suitable for bakery and food processing factory which need large quanitiy of egg yolk with uncompromised quality. Our pasteurized liquid egg yolk is prodcued in the highest standard factory enviroment.
Specification
Appearance: Orange yellow liquid, consistance flow. Absent from egg shells and foreign matter.
| Pakageing | Shelf life | Storage temperature |
| 5kg/bag | 1 year from the date of manufacturing | - 18°C |
Certification
ISO 22000:2005
Halal Jakim/(S)/(22.00)/492/2/1 072-9/2004