PASTEURIZED FROZEN SUGARED EGG YOLK
SPECIFICATION SHEET
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
inspection.
Ingredients:
Egg Yolks and Sugar
Uses:
Bakery products, confections, ice cream, pudding, etc.
Analysis:
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
Advantages:
Easy to handle – Uniform, natural color – Portion and Cost control – Less storage space.
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, 6/5 Pure Pak
Reviewed/Updated 6/30/2015