PASTEURIZED FROZEN WHOLE EGGS
SPECIFICATION SHEET
Ingredients: Whole egg
Uses:
All bakery products, including cakes, cookies, sweet goods and pies, breading or as a
batter for shrimp, chicken, etc.
Analysis:
Solids Customer Specifications or Natural Proportions
Fat 11.0%
Standard Plate Count 10,000/gm. maximum
Coliform 10/gm. maximum
Yeast and Mold 10/gm. maximum
Salmonella Negative per USDA procedure
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.
Storage:
Below 0 degrees F.
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