| PRODUCT ADVANTAGES |
| | Keeps good for 12 months at room temperature fresh and dry, no cold chamber needed | | | Solved in water, it keeps fresher for more time | | | Minimum variations on colesterol levels | | | Easily joins to water, more precise than paste egg | | | Reduces handling and eliminates egg bracking, cleaning and disinfection costs | | | Optimizes room space, easier transportation and improves your shopping program | |
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| RECONSTITUTION |
| Reconstitute by 1: 1.2 proportion.
One kilogram of dehydrated yolk(powder) in 1.200 kg. of water = 2.200 kgs. of liquid yolk
To obtain 1 kg. of liquid yolk = 450 g. of dehydrated yolk(powder) + 550 g. of water.
One big yolk amounts to aproximately 8,5 grs. of dehydrated yolk(powder).
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| HYDRATION TABLE |
| Amount of yolks | Powdered yolk | + water | | 1 | 0,0085 kg. | 0,0102 lts. | | 2 | 0,0170 kg. | 0,0204 lts. | | 5 | 0,0420 kg. | 0,0510 lts. | | 10 | 0,0850 kg. | 0,1020 lts. | | 20 | 0,1700 kg. | 0,2040 lts. | | 30 | 0,2550 kg. | 0,3060 lts. | | 100 | 0,8500 kg. | 1,0200 lts. | |
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| HYDRATION PROCESS |
The dehydrated product (dry) must be joined to other dry ingredients and after the mix, you should add the exact amount of water for hydration.
Or hydrate adding little portrions of water to the dehydrated product until you have an homogenic paste and fill it with the rest of the water.
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| PACKAGING |
In kraft 80 paper bags (3 leafs) with an interior polythene film, with 10 or 20 kilos of product.
In cardboard boxes with 20 or 25 kgs of product.
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| STORE AND TRANSPORTATION |
Transportation at room temperature, with humidity and direct sun rays protection.
Store in fresh and dry room.
Avoid contamination, keeping packaging closed.
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