FREE FLOW WHOLE EGG
Use in cookies, sweet doughs, cake mixes, egg noodles, or anytime formula calls for whole egg.
Pasteurized whole egg with less than 2% sodium silico aluminate added as an anti-caking agent.
Fat 40% Minimum
Standard Plate Count
Yeast and Mold
Listeria 45% Minimum 7.5-9.03.5% Maximum 10,000/gm. Maximum 10 Maximum 10/gm Maximum
Negative per USDA procedure Negative Negative
In most formulas – 1 part whole egg and 3 parts water by weight
Recommended shelf life is one year if stored at ambient room temperatures of 70 degrees Fahrenheit or
Available in 50 lb. (22.7 KG) poly-lined fibre cartons