PASTEURIZED FROZEN SUGARED EGG YOLK
Pasteurized Frozen Egg Yolks are prepared from a blend of 90 parts liquid egg yolks to 10 parts
of food grade sugar. Product is blended, pasteurized and packaged under continuous USDA
Egg Yolks and Sugar
Bakery products, confections, ice cream, pudding, etc.
Yolk Solids 43% Minimum
Total Solids 48.7% Minimum
Sugar 10.0% +/- 0.2%
Standard Plate Count 10,000/gm Maximum
Coliform 10/gm. Maximum
Salmonella Negative/100 ml
Ecoli Negative per USDA procedure
Yeast and Mold 10/gm. maximum
Staphylococcus Aureus <10 cfu/ml
Easy to handle – Uniform, natural color – Portion and Cost control – Less storage space.
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, 6/5 Pure Pak