Egg White Powder High Whip,Argentina price supplier

 

THE PROCESS

 

 

THE PLANT

 

Unique due to its equipment and technology, this is the XXI Century Egg Processing Plant.

 

Automated processes, preventive and monitoring possible yolk traces in the egg white by electronic analysis of digital images, pasteurizers according to EU regulations, horizontal box dryers with indirect air heating and Hot Rooms with innovative design that give a homogenous heat treatment to the product, are combined in this unique model plant to give uniformity and safety to each batch produced.

 

The finished Egg product undergoes strict sensory, functionality, physicochemical and microbiological controls to assure its innocuousness, quality and compliance with the specifications agreed with the clients.

 

The Processing Plant satisfies all EU rules and sanitary regulations, for the services that supply it (sanitary steam, industrial water, etc.)  as well as for the Egg Products. As part of the Good Manufacturing Practices program it executes a robust HACCP plan.

 

The same dedication and responsibility that guides the production of the Egg products applies to the protection of the environment. In that sense, all the industrial sewage of the Plant are treated with Dry Artificial Swamps (DAS) technology and can return to the natural watercourses without damaging them.

 

 

THE LABORATORY

 

The Company counts with two own separate Laboratories. One is responsible for all the microbiological analysis and the other for the control of the physicochemical and sensory properties, in order to comply adequately with the Good Laboratory Practices and to guarantee our customers the reliable use of our Egg Products.

 

Apart from this, our highly qualified staff of professionals and technicians carry out a meticulous analysis of the processes and data collected from:

• Functional- sensory monitoring and control: Each production batch is monitored and controlled to assure the compliance of the required characteristics by the market as a whole or those specifically agreed to with each client in particular.  Among them:
  • Whipping capacity
  • Emulsion Stability
  • Gel Strength
  • Heat stability
• Physicochemical Control: Each batch is tested to ensure the quality of the Egg Products produced in relation to:
  • Color
  • Humidity
  • Fat
  • pH
• Microbiological Control and Monitoring:All stages of the production process are taken care for the assurance of the highest food safety by the implementation of a continuous microbiological monitoring which are:
  • Specific Pathogens
  • Indicator Microorganisms

At the same time to each batch of the finished products, a series of microbiological tests are performed to certify its safety.

• Metabolites and Pesticides Monitoring: Constantly, a wide range of Certified Official Laboratories carry out controls along the productive chain, from Poultry feed to the final Egg Products, according to international rules and regulations.