Standard Egg Yolk


SPECIFICATION SHEET
SPRAY-DRIED
STANDARD EGG YOLK

Application:
Use in sweet doughs, cake mixes, egg noodles, ice cream, or anytime formula calls
for egg yolk.

Description:
Pasteurized egg yolk

Analysis:
Fat 56% Minimum
Protein 30% Minimum
PH 6.0 to 6.8
Moisture 5% Maximum
Standard Plate Count 10,000/gm. Maximum
Coliform 10/gm. Maximum
Yeast and Mold 10/gm Maximum
Salmonella Negative per USDA procedure

Conversion:
In most formulas – 1 part egg yolk and 1 1/4 parts water by weight

Storage/Shelf Life:
Recommended shelf life is one year if stored at ambient room temperatures of 70 degrees Fahrenheit
or less

Package:
Available in 50 lb. (22.7 kg) poly-lined fibre cartons

4/15/2014