Pasteurized organic egg yolks, 1 kg
When eggs are pasteurized, their properties change compared to fresh shell eggs. The temperatures that eggs are exposed to affects the proteins within them and their binding ability. It is therefore important to identify the optimum temperature in the pasteurization process to ensure that the whole eggs’ properties stay as close as possible to those of fresh shell eggs – while also ensuring that the product is not a bacteriological risk factor.
Egg products for the food service industry must meet many requirements. They must be safe, functional and convenient to use. At DAVA Foods, we employ strict measures to keep our products to a high food safety level – without sacrificing quality.
|Produced in:||Denmark, produced with EU eggs|
|Storage:||max. 5 °C|
Nutritional content pr. 100 g
|Energy:||1336 kJ/319 kcal|
|Including saturated fatty acids:||8.5 g|
|Of which sugars:||0.2 g|
Pasteurized organic egg yolks
acidity regulator (E270)