The egg yolk are first made by cracking and isolating the egg shells from fresh, unfertilized egg. The egg yolk are then seperated from egg white. After that egg yolk is then mixed homogenouly prior pasteurization process.
The pasteurized 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 : |
| 1kg or 5kg/bag | 7 days from the date of manufacturing | 0°C to 4°C |
Certification
ISO 22000:2005
Halal Jakim/(S)/(22.00)/492/2/1 072-9/2004