FREE FLOW EGG YOLK
Use in sweet doughs, cake mixes, egg noodles, ice cream, or anytime formula calls for egg yolk.
Less than 2% sodium silico aluminate added as an anti-caking agent
Fat 56% Minimum
Protein 30% Minimum
PH 6.0 to 6.8
Moisture 3.5% Maximum
Standard Plate Count 10,000/gm. Maximum
Coliform 10/gm. Maximum
Yeast and Mold 10/gm Maximum
Salmonella Negative per USDA procedure
In most formulas – 1 part egg yolk and 1 1/4 parts water by weight
Storage and Shelf Life:
1 year shelf life can be attained if product is stored in ambient conditions with temperature of 70
degrees Fahrenheit or less. Storage & handling are very important.
Available in 50 lb. (22.7kg) poly-lined fibre cartons