Modernity InnovationDevelopmentAdvanced technology of Eggs Product offer. Innovative industry solutions for the FMCG market.
The best comes from the egg
Eggs Product brandOur technological process of production obtains simplicity and derives the purest richness of the products. Our production model guarantees non-processed outcome with microbiological safety.
We deliver ready-to-use products which optimize your production chain and its costs: the convenience of use - due to functional properties:
expiry date of eggs powders - 24 months our products performance: high efficiency due to
physicochemical and biochemical factors less space needed for storage (lower operating cost)
no storage required in refrigeration spaces (lower operating cost)
less waste due to the final form of the product (dispose of egg shells).
We improve your business: all our products are FREE FROM GMO.
Our offer contains: ALBUMIN POWDER ALBUMIN POWDER HIGH GEL ALBIMUN POWDER HIGH WHIP
Albumin is obtained by desugaring and dehydrating the white separated from the hen egg. Albumins have important functional properties for final industry products.
Mostly used in: confectionery: creams, fondant icing, warm ice-cream
masses, cake masses, decoration whip (with albumin high whip)
bakery industry: all types of bread, rolls ready-made food products industry (delicatessen food):
pates, meat roulades, and all jarred and canned products pharmaceuticals industry: dietary supplements
Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 15-25 ˚CLong shelf life of up to: 30 months. FREE FROM GMO.
ALBUMIN POWDER
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Desugared, dried hen egg white, E-330 – acidity regulator Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization
Reconstitution 100 g of powder dissolved in 900 ml of water correspond to about 1 kg of liquid egg white (about 34 pieces of chicken egg white with an average weight of 55-60 g)
Application Industrie of confectionery, bakery, pasta, mayonnaise, dietary supplement
Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From white to creamy Smell and taste Smell and taste of the dried the chicken eggs white Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Desugared, dried hen egg white, E-330 – acidity regulator Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization
Reconstitution 100 g of powder dissolved in 900 ml of water correspond to about 1 kg of liquid egg white (about 34 pieces of chicken egg white with an average weight of 55-60 g)
Application Industrie of confectionery, bakery, pasta, mayonnaise, dietary supplement
Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From white to creamy Smell and taste Smell and taste of the dried the chicken eggs white Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder Issue: 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 30 months from production date Polybag in paper bag (20 kg) 30 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder Issue: 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 30 months from production date Polybag in paper bag (20 kg) 30 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
ALBUMIN POWDER HIGH GEL
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high gel Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Desugared, dried hen egg white, E-330 – acidity regulator Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization
Reconstitution 100 g of powder dissolved in 900 ml of water correspond to about 1 kg of liquid egg white (about 34 pieces of chicken egg white with an average weight of 55-60 g)
Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From white to creamy Smell and taste Smell and taste of the dried the chicken eggs white Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 92% Strenght of the gelation >550 g/cm2 Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high gel Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Desugared, dried hen egg white, E-330 – acidity regulator Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization
Reconstitution 100 g of powder dissolved in 900 ml of water correspond to about 1 kg of liquid egg white (about 34 pieces of chicken egg white with an average weight of 55-60 g)
Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From white to creamy Smell and taste Smell and taste of the dried the chicken eggs white Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 92% Strenght of the gelation >550 g/cm2 Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high gel Issue: 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 30 months from production date Polybag in paper bag (20 kg) 30 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high gel Issue: 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 30 months from production date Polybag in paper bag (20 kg) 30 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
ALBUMIN POWDER HIGH WHIP
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high whip Issue: 5 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION
Composition Desugared, dried hen egg white, E-330 – acidity regulator, E-1505 – foam stabilizer
Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization
Reconstitution 100 g of powder dissolved in 900 ml of water correspond to about 1 kg of liquid egg white (about 34 pieces of chicken egg white with an average weight of 55-60 g)
Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From white to creamy Smell and taste Smell and taste of the dried the chicken eggs white Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Dry mass content Min. 92% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Whipping index Min. 150 mm Foam stability (leak after 2 h) Max. 280 ml Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Ogólna liczba bakterii tlenowych <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10/ g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high whip Issue: 5 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION
Composition Desugared, dried hen egg white, E-330 – acidity regulator, E-1505 – foam stabilizer
Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization
Reconstitution 100 g of powder dissolved in 900 ml of water correspond to about 1 kg of liquid egg white (about 34 pieces of chicken egg white with an average weight of 55-60 g)
Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From white to creamy Smell and taste Smell and taste of the dried the chicken eggs white Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 8% Dry mass content Min. 92% Fat content <0,2% Protein contetnt 82-86% pH 6-8 Solubility Min. 95% Whipping index Min. 150 mm Foam stability (leak after 2 h) Max. 280 ml Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Ogólna liczba bakterii tlenowych <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10/ g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high whip Issue: 5 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 30 months from production date Polybag in paper bag (20 kg) 30 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg albumin powder high whip Issue: 5 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Protein content (N x 6,25) 82-86 g Carbohydrate 4,0-8,0 g Fat 0,1-1,0 g Saturated fatty acids <0,5 g Fibre <0,5 g Ash 3,0-5,0 g Sodium 0,5-1,1 g Salt equivalent (Na x 2,5) 1,25-2,75 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 30 months from production date Polybag in paper bag (20 kg) 30 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
WHOLE EGG POWDER
Whole egg powder is obtained by mechanically breaking, filtering, homogenization, pasteurization and drying of whole egg. Product has important functional properties for final industry products.
Mostly used in: confectionery: creams, warm ice-cream masses, cake
masses pastry industry: cookies, bars, candies bakery industry: all types of bread, rolls etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise, dips and sauces
based on eggs ready-made food products industry (delicatessen food):
pates, meat roulades, and all jarred and canned products
Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 15-25 ˚C Long shelf life of up to: 24 months. FREE FROM GMO.
WHOLE EGG POWDER
Żylice 35a, 63-900 Rawicz PL 30221501 WE
SPECYFIKACJA PRODUKTU
Whole hen egg powder Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Dried whole hen egg Origin of raw material Poland
Technological process Mechanically breaking, filtering, homogenization, pasteurization, drying, packing
Reconstitution 250 g of powder dissolved in 750 ml of water correspond to about 20 pieces of chicken egg with an average weight of 55-60 g
Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried content of the chicken eggs Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 5% Fat content >38% Protein contetnt 44-49% pH 7,5-9,5 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
NUTRITIONAL VALUE [/100g] Caloric value 565-585 kcal/2365-2449 kJ Protein content (N x 6,25) 46,0-51,0 g Carbohydrate 4,0-6,0 g Fat 37,0-42,0 g Saturated fatty acids 13,0-15,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
SPECYFIKACJA PRODUKTU
Whole hen egg powder Issue: 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Dried whole hen egg Origin of raw material Poland
Technological process Mechanically breaking, filtering, homogenization, pasteurization, drying, packing
Reconstitution 250 g of powder dissolved in 750 ml of water correspond to about 20 pieces of chicken egg with an average weight of 55-60 g
Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried content of the chicken eggs Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 5% Fat content >38% Protein contetnt 44-49% pH 7,5-9,5 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
NUTRITIONAL VALUE [/100g] Caloric value 565-585 kcal/2365-2449 kJ Protein content (N x 6,25) 46,0-51,0 g Carbohydrate 4,0-6,0 g Fat 37,0-42,0 g Saturated fatty acids 13,0-15,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
SPECYFIKACJA PRODUKTU
Whole hen egg powder Issue: 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
Fibre <0,5 g Ash 3,4-3,6 g Sodium 0,5-0,6 g Salt equivalent (Na x 2,5) 1,25-1,5 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 24 months from production date Polybag in paper bag (20 kg) 24 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
SPECYFIKACJA PRODUKTU
Whole hen egg powder Issue: 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
Fibre <0,5 g Ash 3,4-3,6 g Sodium 0,5-0,6 g Salt equivalent (Na x 2,5) 1,25-1,5 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 24 months from production date Polybag in paper bag (20 kg) 24 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
EGG YOLK POWDER
Egg yolk powder is obtained by mechanically breaking, filtering, homogenization, pasteurization and drying of hen egg yolk. Product has important functional properties for final industry products.
Mostly used in: confectionery: creams, warm ice-cream masses, cake
masses pastry industry: chochalates, cookies, bars, candies, ice-
creams bakery industry: all types of bread, rolls etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise, dips and sauces
based on eggs ready-made food products industry (delicatessen food):
pates, meat roulades, and all jarred and canned products HoReCa industry: hotels, restaurants,
canteens
Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 15-25 ˚CLong shelf life of up to: 24 months. FREE FROM GMO.
EGG YOLK POWDER
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg yolk powder Isuue: 4 Date of issue: 24.09.2018 r. Page: 1/2
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PRODUCT DESCRIPTION Composition Dried hen egg yolk Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, homogenization, pasteurization, drying, packing
Reconstitution 500 g of powder dissolved in 500 ml of water correspond to about 1 kg of liquid egg yolk (about 55 pieces of chicken egg yolk with an average weight of 55-60 g)
Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried of the chicken eggs yolk Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 4% Fat content >58% Protein contetnt 30-37% pH 6-7 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value 663-719 kcal/2775-3010 kJ Protein content (N x 6,25) 33-35 g Carbohydrate 2,4-3,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg yolk powder Isuue: 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons
PRODUCT DESCRIPTION Composition Dried hen egg yolk Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, homogenization, pasteurization, drying, packing
Reconstitution 500 g of powder dissolved in 500 ml of water correspond to about 1 kg of liquid egg yolk (about 55 pieces of chicken egg yolk with an average weight of 55-60 g)
Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From light yellow to dark yellow Smell and taste Smell and taste of the dried of the chicken eggs yolk Structure Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Max. 4% Fat content >58% Protein contetnt 30-37% pH 6-7 Solubility Min. 85% Butyric acid content Max. 10 mg/kg in dry mass matter Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/g Enterobacteriaceae <10 cfu/g Staphylococcus aureus Absent in 1 g Salmonella Absent in 25 g Listeria Monocytogenes Absent in 25 g Escherichia coli Absent in 1 g Coliform groups Absent in 1 g Bacillus cereus <100 cfu/g Yeast and mould <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value 663-719 kcal/2775-3010 kJ Protein content (N x 6,25) 33-35 g Carbohydrate 2,4-3,0 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg yolk powder Isuue: 4 Date of issue: 24.09.2018 r. Page: 2/2
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Fat 58,0-63,0 g Saturated fatty acids 19,0-20,0 g Cholesterol 1,5-2,1 g Fibre <0,5 g Ash 3,4-3,5g Sodium 0,14-0,15 g Salt equivalent (Na x 2,5) 0,35-0,38 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 24 months from production date Polybag in paper bag (20 kg) 24 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Hen egg yolk powder Isuue: 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons
Fat 58,0-63,0 g Saturated fatty acids 19,0-20,0 g Cholesterol 1,5-2,1 g Fibre <0,5 g Ash 3,4-3,5g Sodium 0,14-0,15 g Salt equivalent (Na x 2,5) 0,35-0,38 g
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) 24 months from production date Polybag in paper bag (20 kg) 24 months from production date
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C
Transport Trucks have to be adapted for food transport
Developed Checked Approved
LIQUID WHITE
Liquid white is obtained by mechanically breaking, filtering, homogenization, pasteurization and chilling of albumin separated from the hen egg. Product has important functional properties for final industry products.
Mostly used in: confectionery: creams, warm ice-cream masses, cake
masses bakery industry: all types of bread, rolls etc
Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 0-4 ˚C. FREE FROM GMO.
LIQUID WHITE
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s white, pasteurized Issue 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Liquid egg’s white obtained from chicken eggs, pasteurized Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, pasteurization, chilling, packing
Content in 1 kg product About 34 pieces of chicken egg’s white Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Creamy Smell and taste Smell and taste of the fresh content of the chicken egg’s white Structure Homogenous, smooth liquid without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 11% Fat content Max. 0,03% pH 8,5-9,5 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 ml Salmonella Absent in 25 ml Escherichia coli Absent in 1 ml Coliforms group Absent in 1 ml Bacillus cereus <100 cfu/ml Yeast and mould <10/ml
NUTRITIONAL VALUE [/100g] Caloric value 42,9-50,6 kcal/179,6-211,85 kJ Protein content (N x 6,25) 10,0-11,0 g Carbohydrate 0,5-1,2 g Fat <0,2 g Saturated fatty acids 0,1-0,2 g Fibre <0,1 g Ash <0,5 g Sodium <1,0 g Salt equivalent (Na x 2,5) <0,2 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s white, pasteurized Issue 4 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Liquid egg’s white obtained from chicken eggs, pasteurized Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, pasteurization, chilling, packing
Content in 1 kg product About 34 pieces of chicken egg’s white Application Industrie of confectionery, bakery Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Creamy Smell and taste Smell and taste of the fresh content of the chicken egg’s white Structure Homogenous, smooth liquid without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 11% Fat content Max. 0,03% pH 8,5-9,5 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 ml Salmonella Absent in 25 ml Escherichia coli Absent in 1 ml Coliforms group Absent in 1 ml Bacillus cereus <100 cfu/ml Yeast and mould <10/ml
NUTRITIONAL VALUE [/100g] Caloric value 42,9-50,6 kcal/179,6-211,85 kJ Protein content (N x 6,25) 10,0-11,0 g Carbohydrate 0,5-1,2 g Fat <0,2 g Saturated fatty acids 0,1-0,2 g Fibre <0,1 g Ash <0,5 g Sodium <1,0 g Salt equivalent (Na x 2,5) <0,2 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s white, pasteurized Issue 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE
Bag-in-box (10 kg, 20 kg) 21 days from production date (after opening use within 48 hours)
Container (1000 kg) 7 days from production date (after opening use within 48 hours)
Tanker (25000 kg) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C
Transport Trucks have to be adapted for food transport. Recommended transport temperature: 0-4⁰C
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s white, pasteurized Issue 4 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE
Bag-in-box (10 kg, 20 kg) 21 days from production date (after opening use within 48 hours)
Container (1000 kg) 7 days from production date (after opening use within 48 hours)
Tanker (25000 kg) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C
Transport Trucks have to be adapted for food transport. Recommended transport temperature: 0-4⁰C
Developed Checked Approved
LIQUID EGG YOLK
Liquid yolk is obtained by mechanically breaking, filtering, homogenization, pasteurization and chilling of yolk separated from the hen egg.Product has important functional properties for final industry products.
Mostly used in: confectionery: creams, ice-cream masses, cake
masses bakery industry: all types of bread, rolls etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise, dips and
sauces based on eggs alcohol industry: e.g. liquers
Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 0-4 ˚C. FREE FROM GMO.
LIQUID EGG YOLK
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s yolk, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Liquid egg’s yolk obtained from chicken eggs, pasteurized Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, pasteurization, chilling, packing
Content in 1 kg product About 55 pieces of chicken egg’s yolk Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken egg’s yolk Structure Homogenous, smooth liquid without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 42% Fat content Min. 25,5% pH 6-7 Butyric acid content Max. 10 mg/kg in dry mass matter Lactic acid content Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 ml Salmonella Absent in 25 ml Escherichia coli Absent in 1 ml Coliforms group Absent in 1 ml Bacillus cereus <100 cfu/ml Yeast and mould <10/ml
NUTRITIONAL VALUE [/100g] Caloric value 273,2-324 kcal/1143,8-1356,5 kJ Protein content (N x 6,25) 13,5-15,5 g Carbohydrate 0,8-2,5 g Fat <0,2 g Saturated fatty acids 24-28 g Fibre 7,5-8,5 g Ash <0,5 g Sodium 1,3-1,7 g Salt equivalent (Na x 2,5) <0,1 g Caloric value <0,25 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s yolk, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Liquid egg’s yolk obtained from chicken eggs, pasteurized Origin of raw material Poland
Technological process Mechanically breaking, separation, filtering, pasteurization, chilling, packing
Content in 1 kg product About 55 pieces of chicken egg’s yolk Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken egg’s yolk Structure Homogenous, smooth liquid without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 42% Fat content Min. 25,5% pH 6-7 Butyric acid content Max. 10 mg/kg in dry mass matter Lactic acid content Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 ml Salmonella Absent in 25 ml Escherichia coli Absent in 1 ml Coliforms group Absent in 1 ml Bacillus cereus <100 cfu/ml Yeast and mould <10/ml
NUTRITIONAL VALUE [/100g] Caloric value 273,2-324 kcal/1143,8-1356,5 kJ Protein content (N x 6,25) 13,5-15,5 g Carbohydrate 0,8-2,5 g Fat <0,2 g Saturated fatty acids 24-28 g Fibre 7,5-8,5 g Ash <0,5 g Sodium 1,3-1,7 g Salt equivalent (Na x 2,5) <0,1 g Caloric value <0,25 g
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s yolk, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE
Bag-in-box (10 kg, 20 kg) 21 days from production date (after opening use within 48 hours)
Container (1000 kg) 7 days from production date (after opening use within 48 hours)
Tanker (25000 kg) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C
Transport Trucks have to be adapted for food transport. Recommended transport temperature: 0-4⁰C
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Liquid egg’s yolk, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
ALERGENS
Alergen Present in product
Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE
Bag-in-box (10 kg, 20 kg) 21 days from production date (after opening use within 48 hours)
Container (1000 kg) 7 days from production date (after opening use within 48 hours)
Tanker (25000 kg) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C
Transport Trucks have to be adapted for food transport. Recommended transport temperature: 0-4⁰C
Developed Checked Approved
LIQUID WHOLE EGG
Liquid whole egg is obtained by mechanically breaking, filtering, homogenization, pasteurization and chilling of hen egg.Product has important functional properties for final industry products.
Mostly used in: confectionery: creams, ice-cream masses,
cake masses bakery industry: all types of bread, rolls
etc pasta industry: all types of egg pastas dips and sauces industry: mayonnaise,
dips and sauces based on eggs alcohol industry: e.g. liquers. HoReCa industry: hotels, restaurants,
canteens.
Store in a clean, free from foreign odors rooms with free circulation of air, at temperature: 0-4 ˚C. FREE FROM GMO.
LIQUID WHOLE EGG
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Whole liquid egg mass, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Liquid egg mass obtained from chicken eggs, pasteurized Origin of raw material Poland
Technological process Mechanically breaking, filtering, homogenization, pasteurization, chilling, packing
Content in 1 kg product About 20 pieces of chicken eggs with an average weight of 55-60 g Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken eggs Structure Homogenous, smooth liquid without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 23% Fat content Min. 9% pH 7-8 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 ml Salmonella Absent in 25 ml Escherichia coli Absent in 1 ml Coliforms group Absent in 1 ml Bacillus cereus <100 cfu/ml Yeast and mould <10/ml
NUTRITIONAL VALUE [/100g] Caloric value 118-152 kcal/494,1-636,4 kJ Protein content (N x 6,25) 11,0-12,5 g Carbohydrate 0,5-3,0 g Fat 8,0-10,0 g Saturated fatty acids 2,5-3,5 g Fibre <0,5 g Ash 0,1-1,0 g Sodium <0,2 g Salt equivalent (Na x 2,5) <0,5 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Whole liquid egg mass, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
ALERGENS
Alergen Present in product Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No
Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE
Bag-in-box (10 kg, 20 kg) 21 days from production date (after opening use within 48 hours)
Container (1000 kg) 7 days from production date (after opening use within 48 hours)
Tanker (25000 kg) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C
Transport Trucks have to be adapted for food transport . Recommended transport temperature: 0-4⁰C
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Whole liquid egg mass, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 2/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ) <5 pg/g of fat
ALERGENS
Alergen Present in product Cross contamination
Present in factory
Cereals containing and derivatives No No No Crustacens and derivatives No No No Eggs and derivates Yes Yes Yes Fish and derivatives No No No Peanuts and derivatives No No No Soyabeans and derivatives No No No Milk and diary products including lactose No No No
Nuts and derivatives (almonds, pecan, walnut, Brazil nut, cashew, chestnut, hazel nut, macadamia nut, pine nut, pistachio)
No No No
Celery and derivatives No No No Mustard and product thereof No No No Sulphite at contain at least 10 mg/kg or mg/l in change to SO2
No No No
Lupin No No No Molluscs No No No
PACKAGING AND EXPIRE DATE
Bag-in-box (10 kg, 20 kg) 21 days from production date (after opening use within 48 hours)
Container (1000 kg) 7 days from production date (after opening use within 48 hours)
Tanker (25000 kg) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT
Storage Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C
Transport Trucks have to be adapted for food transport . Recommended transport temperature: 0-4⁰C
Developed Checked Approved
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT SPECIFICATION
Whole liquid egg mass, pasteurized Issue 5 Date of issue: 24.09.2018 r. Page: 1/2
This document is a property of Eggs Product company. Copying and distribution of the document is prohibited without the consent of authorized persons.
PRODUCT DESCRIPTION Composition Liquid egg mass obtained from chicken eggs, pasteurized Origin of raw material Poland
Technological process Mechanically breaking, filtering, homogenization, pasteurization, chilling, packing
Content in 1 kg product About 20 pieces of chicken eggs with an average weight of 55-60 g Application Industrie of confectionery, bakery, pasta, mayonnaise Allergens Chicken egg GMO Free from GMO Radiation The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour From yellow to orange Smell and taste Smell and taste of the fresh content of the chicken eggs Structure Homogenous, smooth liquid without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Min. 23% Fat content Min. 9% pH 7-8 Butyric acid Max. 10 mg/kg in dry mass matter Lactic acid Max. 1000 mg/kg in dry mass raw material Remainder of the shells and eggs membranes Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms <10 000 cfu/ml Enterobacteriaceae <10 cfu/ml Staphylococcus aureus Absent in 1 ml Salmonella Absent in 25 ml Escherichia coli Absent in 1 ml Coliforms group Absent in 1 ml Bacillus cereus <100 cfu/ml Yeast and mould <10/ml
NUTRITIONAL VALUE [/100g] Caloric value 118-152 kcal/494,1-636,4 kJ Protein content (N x 6,25) 11,0-12,5 g Carbohydrate 0,5-3,0 g Fat 8,0-10,0 g Saturated fatty acids 2,5-3,5 g Fibre <0,5 g Ash 0,1-1,0 g Sodium <0,2 g Salt equivalent (Na x 2,5) <0,5 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) <2,5 pg/g of fat
TechnologyWe operate with the most hi-technology and advanced machine park in the market, therefore EGGS PRODUCTS obtains the highest quality performance of its products and industry solutions. Combining high technology and R&D activities allows EGGS PRODUCTS to provide FMCG industry with improving and supportive solutions and to put FMCG customers on a higher level.
Modern solutions create a wide spectrum of possibilities, which undoubtedly ranks us as a flexible partner towards the requirements of the customer.
TechnologyEggs Product has the highest capacity of production and logistic department: our production chain is equipped with eggs breaking
station KAWASAKI able to break 5 MLN EGGS PER DAY, we cooperate with the biggest and certificated eggs
manufacturers in Poland, we deliver both in Europe and around the world.
PackagingPACKAGING PRODUCT
Cardboard with an inner liner of polyethylene film 20/25 kg
Whole Egg powderEgg Yolk powderAlbumin powderAlbumin powder high gelAlbumin powder high whip
paper bag with an inner liner of polyethylene film 20/25 kg
Whole Egg powderEgg Yolk powder
aseptic plastic bag (bag in box) placed in a cardboard
Liquid whole eggLiquid whiteLiquid yolk
stainless steel tank with a capacity of up to 1000 kg
Liquid whole eggLiquid whiteLiquid yolk
plastic tank with a capacity of up to 1000 kg
Liquid whole eggLiquid whiteLiquid yolk
tank with a capacity of 25000 kg
Liquid whole eggLiquid whiteLiquid yolk
ContactEggs Product Sp. z o.o.
Żylice 35a 63-900 Rawicz
Barbara WoźniakSales Director
mob. +48 695 880 682