The best comes from the egg
Modernity Innovation Development Advanced technology of Eggs Product offer. Innovative industry solutions for the FMCG market.
Eggs Product brand Our technological process of production obtain simplicity and derive the purest richness of the products. Our production model guarantee 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: expire date of eggs powders - 24 months our products performance: high eficiency by physicochemical and bichemical factors less space needed to storage (lower operating cost)
no storage required in refrigeration spaces (lower operating cost) less of waste due to the inal form of the product (dispose of shell eggs). 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 obtains by desugaring and dehydrating the white separated from the hen egg. Albumins have important functional properties for inal industry products. Mostly used in: confectionery: creams, fondant icing, warm ice-cream masses, cake masses, decoration whip (with albumin high whip) bakery industry: every types of bread, rolls ready-made food products prepared industry (delicatessen food): pates, meat roulades, and all jarred and canned products pharmaceuticals industry: dietary supplements Store in a clean, free of foreign odors rooms with the free circulation of air, in temperature: 15-25 ËšC The long shelf life of up to: 30 months. FREE FROM GMO.
Żylice 35a, 63-900 Rawicz PL 30221501 WE
ALBUMIN POWDER
MICROBIOLOGICAL CHARACTERISTICS
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Reconstitution Application Allergens GMO Radiation
Desugared, dried hen egg white, E-330 – acidity regulator Poland Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization 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) Industrie of confectionery, bakery, pasta, mayonnaise, dietary supplement Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
From white to creamy Smell and taste of the dried the chicken eggs white Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Fat content Protein contetnt pH Solubility Butyric acid content Remainder of the shells and eggs membranes
Max. 8% <0,2% 82-86% 6-8 Min. 95% Max. 10 mg/kg in dry mass matter Absent
Mesophilic Aerobic Microorganisms Enterobacteriaceae Staphylococcus aureus Salmonella Listeria Monocytogenes Escherichia coli Coliform groups Bacillus cereus Yeast and mould
<10 000 cfu/ml <10 cfu/ml Absent in 1 g Absent in 25 g Absent in 25 g Absent in 1 g Absent in 1 g <100 cfu/g <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/FTEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
<2,5 pg/g of fat <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value 350-380 kcal/1465-1590 kJ Żylice 35a, 63-900 Rawicz Protein content (N x 6,25) 82-86 g PL 30221501 WE Carbohydrate 4,0-8,0 g This document is a property of Eggs Product company. Copying and g distribution of the document is prohibited without the Fat 0,1-1,0 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 No g No No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) Polybag in paper bag (20 kg)
30 months from production date 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
Żylice 35a, 63-900 Rawicz PL 30221501 WE
ALBUMIN POWDER HIGH GEL Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Reconstitution Application Allergens GMO Radiation
Desugared, dried hen egg white, E-330 – acidity regulator Poland Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization 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) Industrie of confectionery, bakery Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
From white to creamy Smell and taste of the dried the chicken eggs white Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Fat content Protein contetnt pH Solubility Strenght of the gelation Butyric acid content Remainder of the shells and eggs membranes
Max. 8% <0,2% 82-86% 6-8 Min. 92% >550 g/cm2 Max. 10 mg/kg in dry mass matter Absent
MICROBIOLOGICAL CHARACTERISTICS Mesophilic Aerobic Microorganisms Enterobacteriaceae Staphylococcus aureus Salmonella Listeria Monocytogenes Escherichia coli Coliform groups Bacillus cereus Yeast and mould
<10 000 cfu/ml <10 cfu/ml Absent in 1 g Absent in 25 g Absent in 25 g Absent in 1 g Absent in 1 g <100 cfu/g <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
<2,5 pg/g of fat <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value Żylice 35a, 63-900 Rawicz Protein content (NWE x 6,25) PL 30221501 Carbohydrate Fat Saturated fatty acids Fibre Ash Sodium Salt equivalent (Na x 2,5) Molluscs
350-380 kcal/1465-1590 kJ 82-86 g 4,0-8,0 g 0,1-1,0 g <0,5 g <0,5 g 3,0-5,0 g 0,5-1,1 g 1,25-2,75 No g No
No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) Polybag in paper bag (20 kg)
30 months from production date 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
Żylice 35a, 63-900 Rawicz PL 30221501 WE
ALBUMIN POWDER HIGH WHIP Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Reconstitution Application Allergens GMO Radiation
Desugared, dried hen egg white, E-330 – acidity regulator, E-1505 – foam stabilizer Poland Mechanically breaking, separation, filtering, desugaring, drying, sieving, packing, pasteurization 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) Industrie of confectionery, bakery Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
From white to creamy Smell and taste of the dried the chicken eggs white Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Dry mass content Fat content Protein contetnt pH Solubility Whipping index Foam stability (leak after 2 h) Butyric acid content Remainder of the shells and eggs membranes
Max. 8% Min. 92% <0,2% 82-86% 6-8 Min. 95% Min. 150 mm Max. 280 ml Max. 10 mg/kg in dry mass matter Absent
MICROBIOLOGICAL CHARACTERISTICS Ogólna liczba bakterii tlenowych Enterobacteriaceae Staphylococcus aureus Salmonella Listeria Monocytogenes Escherichia coli Coliform groups Bacillus cereus Yeast and mould
<10 000 cfu/g <10 cfu/g Absent in 1 g Absent in 25 g Absent in 25 g Absent in 1 g Absent in 1 g <100 cfu/g <10/ g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) Żylice 35a, 63-900 Rawicz The sumPLof30221501 dioxinsWE polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
<2,5 pg/g of fat <5 pg/g of fat
NUTRITIONAL VALUE [/100g] Caloric value Protein content (N x 6,25) Carbohydrate Fat Saturated fatty acids Fibre Ash Sodium Salt equivalent (Na x 2,5)
350-380 kcal/1465-1590 kJ 82-86 g 4,0-8,0 g 0,1-1,0 g <0,5 g <0,5 g 3,0-5,0 g 0,5-1,1 g 1,25-2,75 g
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) Polybag in paper bag (20 kg)
30 months from production date 30 months from production date
STORAGE AND TRANSPORT Storage Transport
Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C Trucks have to be adapted for food transport
WHOLE EGG POWDER
Whole egg powder obtains by mechanically breaking, iltering, homogenizating, pasterurization and drying of whole egg. Product have important functional properties for inal industry products. Mostly used in: confectionery: creams, warm ice-cream masses, cake masses pastry industry: cookies, bars, candys bakery industry: every types of bread, rolls etc pasta industry: every types of egg pastas dips and sauces industry: mayonnaise, dips and sauces based on eggs ready-made food products prepared industry (delicatessen food): pates, meat roulades, and all jarred and canned products Store in a clean, free of foreign odors rooms with the free circulation of air, in temperature: 15-25 Ë&#x161;C The long shelf life of up to: 24 months. FREE FROM GMO.
WHOLE EGG POWDER
Żylice 35a, 63-900 Rawicz PL 30221501 WE
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Reconstitution Application Allergens GMO Radiation
Dried whole hen egg Poland Mechanically breaking, filtering, homogenization, pasteurization, drying, packing 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 Industrie of confectionery, bakery, pasta, mayonnaise Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
From light yellow to dark yellow Smell and taste of the dried content of the chicken eggs Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Fat content Protein contetnt pH Solubility Butyric acid content Remainder of the shells and eggs membranes
Max. 5% >38% 44-49% 7,5-9,5 Min. 85% Max. 10 mg/kg in dry mass matter Absent
MICROBIOLOGICAL CHARACTERISTICS
Mesophilic Aerobic Microorganisms Enterobacteriaceae Staphylococcus aureus Salmonella Listeria Monocytogenes Escherichia coli Coliform groups Bacillus cereus Yeast and mould
<10 000 cfu/g <10 cfu/g Absent in 1 g Absent in 25 g Absent in 25 g Absent in 1 g Absent in 1 g <100 cfu/g <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
The sum of dioxins (WHO-PCDD/F-TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
NUTRITIONAL VALUE [/100g] Caloric value Protein content (N x 6,25) Carbohydrate Żylice 35a, 63-900 Rawicz Fat PL 30221501 WE Saturated fatty acids Fibre Ash Sodium Salt equivalent (Na x 2,5)
565-585 kcal/2365-2449 kJ 46,0-51,0 g 4,0-6,0 g 37,0-42,0 g 13,0-15,0 g <0,5 g 3,4-3,6 g 0,5-0,6 g 1,25-1,5 No g No
No
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) Polybag in paper bag (20 kg)
24 months from production date 24 months from production date
STORAGE AND TRANSPORT Storage Transport
Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C Trucks have to be adapted for food transport
EGG YOLK POWDER Egg yolk powder obtains by mechanically breaking, iltering, homogenizating, pasterurization and drying of yolk hen egg. Product have important functional properties for inal industry products. Mostly used in: confectionery: creams, warm ice-cream masses, cake masses pastry industry: chochalates, cookies, bars, candys, icecreams bakery industry: every types of bread, rolls etc pasta industry: every types of egg pastas dips and sauces industry: mayonnaise, dips and sauces based on eggs ready-made food products prepared industry (delicatessen food): pates, meat roulades, and all jarred and canned products HoReCa industry: hotels, restaurans, canteens Store in a clean, free of foreign odors rooms with the free circulation of air, in temperature: 15-25 Ë&#x161;C The long shelf life of up to: 24 months. FREE FROM GMO.
Żylice 35a, 63-900 Rawicz PL 30221501 WE
EGG YOLK POWDER
MICROBIOLOGICAL CHARACTERISTICS
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Reconstitution Application Allergens GMO Radiation
Dried hen egg yolk Poland Mechanically breaking, separation, filtering, homogenization, pasteurization, drying, packing 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) Industrie of confectionery, bakery, pasta, mayonnaise Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
From light yellow to dark yellow Smell and taste of the dried of the chicken eggs yolk Homogenous, powder structure without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Water content Fat content Protein contetnt pH Solubility Butyric acid content Remainder of the shells and eggs membranes
Max. 4% >58% 30-37% 6-7 Min. 85% Max. 10 mg/kg in dry mass matter Absent
Mesophilic Aerobic Microorganisms Enterobacteriaceae Staphylococcus aureus Salmonella Listeria Monocytogenes Escherichia coli Coliform groups Bacillus cereus Yeast and mould
<10 000 cfu/g <10 cfu/g Absent in 1 g Absent in 25 g Absent in 25 g Absent in 1 g Absent in 1 g <100 cfu/g <10 in 1 g
DIOXINS The sum of dioxins (WHO-PCDD/FTEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
<2,5 pg/g of fat <5 pg/g of fat
NUTRITIONAL VALUE [/100g] CaloricŻylice value 35a, 63-900 Rawicz Protein content (N xWE6,25) PL 30221501 Carbohydrate Fat Saturated fatty acids Cholesterol Fibre Ash Sodium Salt equivalent (Na x 2,5)
663-719 kcal/2775-3010 kJ 33-35 g 2,4-3,0 g 58,0-63,0 g 19,0-20,0 g 1,5-2,1 g <0,5 g 3,4-3,5g 0,14-0,15 g 0,35-0,38 g
PACKAGING AND EXPIRE DATE Polybag in carton box (20 kg, 25 kg) Polybag in paper bag (20 kg)
24 months from production date 24 months from production date
STORAGE AND TRANSPORT Storage Transport
Store in clean, free from foreign smell, with free air circulation, temperature: 15-25⁰C Trucks have to be adapted for food transport
LIQUID WHITE Liquid white obtains by mechanically breaking, iltering, homogenizating, pasterurization and chilling albumin separated from the hen egg. Product have important functional properties for inal industry products. Mostly used in: confectionery: creams, warm ice-cream masses, cake masses bakery industry: every types of bread, rolls etc Store in a clean, free of foreign odors rooms with the free circulation of air, in temperature: 0-4 Ë&#x161;C. FREE FROM GMO.
Żylice 35a, 63-900 Rawicz PL 30221501 WE
LIQUID WHITE
MICROBIOLOGICAL CHARACTERISTICS
Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Content in 1 kg product Application Allergens GMO Radiation
Liquid egg’s white obtained from chicken eggs, pasteurized Poland Mechanically breaking, separation, filtering, pasteurization, chilling, packing About 34 pieces of chicken egg’s white Industrie of confectionery, bakery Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
Creamy Smell and taste of the fresh content of the chicken egg’s white Homogenous, smooth liquid without an contamination
Mesophilic Aerobic Microorganisms Enterobacteriaceae Staphylococcus aureus Salmonella Escherichia coli Coliforms group Bacillus cereus Yeast and mould
NUTRITIONAL VALUE [/100g] Caloric value Protein content (N x 6,25) Carbohydrate Fat Saturated fatty acids Fibre Ash Żylice 35a, 63-900 Rawicz Sodium PL 30221501 WE Salt equivalent (Na x 2,5)
42,9-50,6 kcal/179,6-211,85 kJ 10,0-11,0 g 0,5-1,2 g <0,2 g 0,1-0,2 g <0,1 g <0,5 g <1,0 g <0,2 g
DIOXINS
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Fat content pH Butyric acid Lactic acid Remainder of the shells and eggs membranes
Min. 11% Max. 0,03% 8,5-9,5 Max. 10 mg/kg in dry mass matter Max. 1000 mg/kg in dry mass raw material Absent
<10 000 cfu/ml <10 cfu/ml Absent in 1 ml Absent in 25 ml Absent in 1 ml Absent in 1 ml <100 cfu/ml <10/ml
The sum of dioxins (WHO-PCDD/FTEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
<2,5 pg/g of fat <5 pg/g of fat
PACKAGING AND EXPIRE DATE Bag-in-box (10 kg, 20 kg) Container (1000 kg) Tanker (25000 kg)
21 days from production date (after opening use within 48 hours) 7 days from production date (after opening use within 48 hours) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT Storage Transport
Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C Trucks have to be adapted for food transport. Recommended transport temperature: 0-4⁰C
LIQUID EGG YOLK Liquid yolk obtains by mechanically breaking, iltering, homogenizating, pasterurization and chilling yolk separated from the hen egg. Product have important functional properties for inal industry products. Mostly used in: confectionery: creams, ice-cream masses, cake masses bakery industry: every types of bread, rolls etc pasta industry: every types of egg pastas dips and sauces industry: mayonnaise, dips and sauces based on eggs alcohol inudtry: e.g. liquers Store in a clean, free of foreign odors rooms with the free circulation of air, in temperature: 0-4 Ë&#x161;C FREE FROM GMO.
Żylice 35a, 63-900 Rawicz PL 30221501 WE
LIQUID EGG YOLK Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Content in 1 kg product Application Allergens GMO Radiation
Liquid egg’s yolk obtained from chicken eggs, pasteurized Poland Mechanically breaking, separation, filtering, pasteurization, chilling, packing About 55 pieces of chicken egg’s yolk Industrie of confectionery, bakery, pasta, mayonnaise Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
From yellow to orange Smell and taste of the fresh content of the chicken egg’s yolk Homogenous, smooth liquid without an contamination
MICROBIOLOGICAL CHARACTERISTICS
Mesophilic Aerobic Microorganisms Enterobacteriaceae Staphylococcus aureus Salmonella Escherichia coli Coliforms group Bacillus cereus Yeast and mould
NUTRITIONAL VALUE [/100g] Caloric value Protein content (N x 6,25) Carbohydrate Fat Saturated fatty acids Fibre Ash Sodium Żylice 35a, 63-900 Rawicz Salt equivalent (NaWEx 2,5) PL 30221501 Caloric value
273,2-324 kcal/1143,8-1356,5 kJ 13,5-15,5 g 0,8-2,5 g <0,2 g 24-28 g 7,5-8,5 g <0,5 g 1,3-1,7 g <0,1 g <0,25 g
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Fat content pH Butyric acid content Lactic acid content Remainder of the shells and eggs membranes
Min. 42% Min. 25,5% 6-7 Max. 10 mg/kg in dry mass matter Max. 1000 mg/kg in dry mass raw material
<10 000 cfu/ml <10 cfu/ml Absent in 1 ml Absent in 25 ml Absent in 1 ml Absent in 1 ml <100 cfu/ml <10/ml
DIOXINS The sum of dioxins (WHO-PCDD/FTEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
<2,5 pg/g of fat <5 pg/g of fat
ALERGENS PACKAGING AND EXPIRE DATE
Absent Bag-in-box (10 kg, 20 kg) Container (1000 kg) Tanker (25000 kg)
21 days from production date (after opening use within 48 hours) 7 days from production date (after opening use within 48 hours) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT Storage Transport
Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C Trucks have to be adapted for food transport. Recommended transport temperature: 0-4⁰C
LIQUID WHOLE EGG Liquid whole egg obtains by mechanically breaking, iltering, homogenizating, pasterurization and chilling the hen egg. Product have important functional properties for inal industry products. Mostly used in: confectionery: creams, ice-cream masses, cake masses bakery industry: every types of bread, rolls etc pasta industry: every types of egg pastas dips and sauces industry: mayonnaise, dips and sauces based on eggs alcohol inudtry: e.g. liquers. HoReCa industry: hotels, restaurans, canteens. Store in a clean, free of foreign odors rooms with the free circulation of air, in temperature: 0-4 Ë&#x161;C FREE FROM GMO.
Żylice 35a, 63-900 Rawicz PL 30221501 WE
LIQUID WHOLE EGG Żylice 35a, 63-900 Rawicz PL 30221501 WE
PRODUCT DESCRIPTION Composition Origin of raw material Technological process Content in 1 kg product Application Allergens GMO Radiation
Liquid egg mass obtained from chicken eggs, pasteurized Poland Mechanically breaking, filtering, homogenization, pasteurization, chilling, packing About 20 pieces of chicken eggs with an average weight of 55-60 g Industrie of confectionery, bakery, pasta, mayonnaise Chicken egg Free from GMO The product is not expose to ultraviolet radiation and ionisation
ORGANOLEPTIC CHARACTERISTICS Colour Smell and taste Structure
From yellow to orange Smell and taste of the fresh content of the chicken eggs Homogenous, smooth liquid without an contamination
PHYSICO-CHEMICAL CHARACTERISTICS Dry matter content Fat content pH Butyric acid Lactic acid Remainder of the shells and eggs membranes
Min. 23% Min. 9% 7-8 Max. 10 mg/kg in dry mass matter Max. 1000 mg/kg in dry mass raw material Absent
MICROBIOLOGICAL CHARACTERISTICS
Mesophilic Aerobic Microorganisms Enterobacteriaceae Staphylococcus aureus Salmonella Escherichia coli Coliforms group Bacillus cereus Yeast and mould
<10 000 cfu/ml <10 cfu/ml Absent in 1 ml Absent in 25 ml Absent in 1 ml Absent in 1 ml <100 cfu/ml <10/ml
NUTRITIONAL VALUE [/100g] Caloric value Protein content (N x 6,25) Carbohydrate Fat Saturated fatty acids Fibre Ash Sodium Salt equivalent (Na x 2,5)
118-152 kcal/494,1-636,4 kJ 11,0-12,5 g 0,5-3,0 g 8,0-10,0 g 2,5-3,5 g <0,5 g 0,1-1,0 g <0,2 g <0,5 g
Żylice 35a, 63-900 Rawicz sumPLof30221501 dioxinsWE(WHO-PCDD/F-
The TEQ) The sum of dioxins polychlorinated biphenyls (WHO-PCDD/F-PCB-TEQ)
DIOXINS <2,5 pg/g of fat <5 pg/g of fat
PACKAGING AND EXPIRE DATE Bag-in-box (10 kg, 20 kg) Container (1000 kg) Tanker (25000 kg)
21 days from production date (after opening use within 48 hours) 7 days from production date (after opening use within 48 hours) 7 days from production date (after opening use within 48 hours)
STORAGE AND TRANSPORT Storage Transport
Store in clean, free from foreign smell, with free air circulation, temperature: 0-4⁰C Trucks have to be adapted for food transport . Recommended transport temperature: 0-4⁰C
Technology We 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 provides EGGS PRODUCTS offer as improving, supportive and puts FMCG industry on the higher-level. Modern solutions create a wide spectrum of possibilities, which undoubtedly stands us as a lexible partner towards the requirements of the customer.
Technology Eggs Product has the highest capacity of production and logistic department: our production chain is equipped with breaking egg station KAWASAKI operating for 5 MLN EGGS PER DAY, we cooperate with the biggest and certiicated eggs manufacturers in Poland, we deliver both for Europe and around the world.
Packaging PACKAGING
PRODUCT
Cardboard with an inner liner of polyethylene ilm 20/25 kg
Whole Egg powder Egg Yolk powder Albumin powder Albumin powder high gel Albumin powder high whip
paper bag with an inner liner of polyethylene ilm 20/25 kg
Whole Egg powder Egg Yolk powder
aseptic plastic bag (bag in box) placed in a cardboard
Liquid whole egg Liquid white Liquid yolk
stainless steel tank with a capacity of up to 1000 kg
Liquid whole egg Liquid white Liquid yolk
plastic tank with a capacity of up to 1000 kg
Liquid whole egg Liquid white Liquid yolk
tank with a capacity of 25000 k  g
Liquid whole egg Liquid white Liquid yolk
Contact Grupa Producentów Rolnych Sp. z o. o.
Powered by TCPDF (www.tcpdf.org)
Żylice 35a 63-900 Rawicz
Barbara Woźniak Sales Director
sales@eggsproduct.pl
mob. +48 695 880 682