| ≥1 piece |
we offer all kinds of Frozen Products of eggs
| Specifications of Frozen Products | |||
| Albumin | Yolk | Egg | |
| I - PHYSICAL CHEMESTRY | |||
| - Total solids (%) | 11,5 - 12,5 | 43,0 - 45,0 | 23,0 - 24,5 |
| - pH | 8,9 - 9,8 | 6,0 - 6,6 | 7,2 - 7,8 |
| - Total proteins (%) | 10,0 - 10,5 | 14,0 | 11,5 |
| - Lipids (%) | 0,03 | 26,5 | 10,5 |
| - Ashes (%) | 0,4 | 1,6 | 1,2 |
| - Reducing Sugars (%) | 0,8 | 0,7 | 0,7 |
| | | | |
| II - MICROBIOLOGICAL | | | |
| - Total mesophylus (max.) | 3 x 103 UFC/ml | 3 x 103 UFC/ml | 3 x 103 UFC/ml |
| - Staphylococus aureus | absent | absent | absent |
| - Total coliforms (max.) | 10 UFC/ml | 10 UFC/ml | 10 UFC/ml |
| - Fecal coliforms | absent | absent | absent |
| - mushrooms and yeasts (max.) | 10 UFC/ml | 10 UFC/ml | 10 UFC/ml |
| - Salmonellas | absent | absent | absent |
| | | | |
| III - ORGANOLEPTICS | |||
| - Color | Carecteríst. | Carecteríst. | Carecteríst. |
| - Scent - Flavor | Caract. Fresh albumin | Caract. Fresh yolk | Caract. fresh egg |
| - Consistency | Homogeneous | Homogeneous | Homogeneous |
| - Sludges | Shells and membranes free | Shells and membranes free | Shells and membranes free |
| - Preservation | 1 year < -18º C | 1 year < -18º C | 1 year < -18º C |
| Product Type: Egg Product | Form: Solid |