Elcon - Nutritional products

Elcon p.p. - Home

FROZEN PRODUCTS

Contact INFO

ELCON
nutritional products
Josipa Kraša 3
49 247 Zlatar Bistrica, Croatia

Tel. +385 (0)49 / 588-440
Fax. +385 (0)49 / 588 450

	Frozen egg products
	1.) Application
	a) The whole egg	in baker's trade, pastry trade, soups and delicacies.
	b) Yolk	in baker's trade, meat industry, pastry industry, for mayoinnaises, soups, ice-cream and delicacies.
	c) The egg-white	in baker's trade, meat industry, pastry industry, manufacture of pastas and delicacies.

	2. Chemical characteristics
	Dry substance minimum	min. 22 - 24% (the whole egg) min. 41 - 43% (yolk) min. 10,5% (egg-white)
	Fats	min. 10% (whole egg) min. 27% (yolk) -- (egg white)
	pH	6,0 - 6,5 (whole egg) 5,5 - 6,5 (yolk) 6,0 - 7,0 (egg-white)

	3. Microbiological characteristics All frozen products from eggs meet the following microbiological standards:
	The aerobic mesophile bacteria	max. 10 000 in 1 g.
	Staphylococcus aureus	max. 10 in 1 g.
	Enterobacteriaceae	max. 10 in 1 g.
	Yeast	max. 10 in 1 g.
	Molds	max. 10 in 1 g.
	Salmonella kinds	negative in 25 g.
	Listeria monocytogenes	negative in 25 g.

	4. Storage and keeping
	The frozen and pasteurized egg products are stored at the temperature of -18° C. The shelf life of the products takes 24 months. After the product has been defreezed the shelf life becomes limited.

	5. Packing
	a) The whole egg	PP cants à 15 kgs
	b) Yolk	PP cants à 15 kgs
	c) The egg-white	PP cants à 15 kgs
	If required by the customer, there are other packing possibilities, too.

© Elcon - P.P., 2016.