FROZEN PLAIN YOLKS
SPECIFICATION SHEET
43% Egg Solids
Uses:
Noodles, baby food, and bakery products.
Description:
Pasteurized egg yolk
Analysis:
Yolk Solids 43%
Fat 27.4%
Standard Plate Count 10,000/gm. maximum
Coliform 10/gm. maximum
Yeast and Mold 10/gm. maximum
Salmonella Negative
Visual Inspection No foreign matter
Odor No off odor
Plant Official USDA
Pasteurized Yes
Advantages:
Easy to handle – Uniform, natural color – Portion and Cost control – Less
storage space – Kosher approved.
Thawing:
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.
Package:
30 lb (13.6 kg) containers