Egg is a sustainable protein source with a great potential. We turn this great potential of egg into reliable and delicious produtcs for everyone.
Egg is a sustainable protein source with a great potential. We turn this great potential of egg into reliable and delicious produtcs for everyone.
Egg is a sustainable protein source with a great potential. We turn this great potential of egg into reliable and delicious produtcs for everyone.
Egg is a sustainable protein source with a great potential. We turn this great potential of egg into reliable and delicious produtcs for everyone.
Egg is a sustainable protein source with a great potential. We turn this great potential of egg into reliable and delicious produtcs for everyone.
We pasteurise the egg to destroy the pathogenic bacteria that are inherent in the shell eggs and that may pose a risk in industrial kitchens, and we pack them untouched in an airless environment.
All of our products are produced in accordance with the Turkish Food Codex Egg Communiqué.
As a result of contamination Salmonella, Coliform group, and other pathogenic bacteria’s may pose a risk to consumer health in shell eggs. Pasteurization removes these risks.
Sustainable quality and hygiene standards are ensured by regular microbiological controls and laboratory analyzes.
Pasteurized Liquid Egg is supplied in practical packages, considering the labor and economic losses that the consumer will suffer.
Pasteurized liquid eggs take up 65% less space in storage than shell eggs.
It takes about 30 minutes to break 1 box of eggs (360 pieces), while adding an equal amount of Pasteurized Liquid Ymrta takes only 1 minute.
The losses that may occur during the storage and transportation of shell eggs are prevented by using pasteurized liquid eggs.
During breaking of shell eggs, 1/5 of the egg is wasted with the shell.
In applications where only egg white or yolk will be used, pasteurized liquid egg yolk and white can be supplied separately.
Pasteurized liquid eggs have all the characteristics of a shell egg in terms of nutritional values, taste, and functions.
While quality standards vary in shell eggs, standard product quality is ensured with pasteurized liquid eggs.
Pasteurized liquid eggs have all the characteristics of a shell egg in terms of nutritional values, taste, and functions. While quality standards vary in shell eggs, standard product quality is ensured with pasteurized liquid eggs.
As a result of contamination Salmonella, Coliform group, and other pathogenic bacteria’s may pose a risk to consumer health in shell eggs. Pasteurization removes these risks.
Sustainable quality and hygiene standards are ensured by regular microbiological controls and laboratory analyzes.
Pasteurized Liquid Egg is supplied in practical packages, considering the labor and economic losses that the consumer will suffer. Pasteurized liquid eggs take up 65% less space in storage than shell eggs. It takes about 30 minutes to break 1 box of eggs (360 pieces), while adding an equal amount of Pasteurized Liquid Ymrta takes only 1 minute.
The losses that may occur during the storage and transportation of shell eggs are prevented by using pasteurized liquid eggs. During breaking of shell eggs, 1/5 of the egg is wasted with the shell. In applications where only egg white or yolk will be used, pasteurized liquid egg yolk and white can be supplied separately.
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