FROZEN SALTED EGG YOLKS
Pasteurized Frozen Salted Egg Yolks are prepared from a blend of 90 parts liquid egg yolks to 10
parts of food grade salt. Product is blended, pasteurized and packaged under continuous USDA
Egg Yolks and Salt
Mayonnaise, salad dressing, and confections.
Yolk Solids 43% Minimum
Total Solids 48.7% Minimum
Salt 10.0 ± 0.2%
Standard Plate Count 10,000/gm Maximum
Yeast and Mold 10/gm. Maximum
Coliform 10/gm. Maximum
E. coli 10/gm Maximum
Easy to handle – Uniform, natural color – Portion and Cost control – Less storage space – Kosher
Place frozen eggs in refrigerated area at 36-38 degrees F. until thawed, approximately 30 hours.
Mix well before using since solids tend to migrate to the center of the can during freezing.
30 lb (13.6 kg) containers
Recommended shelf life is 2 years when stored at 0 degrees Fahrenheit or below