The package contains one kilogram of liquid egg yolk. It consists primarily of proteins and fat. It equals the yolks of about 54-60 eggs. Generally it is used for the production of mayonaisse and is spread on pitta and other fermented pasta products.
IPAY is the very first liquid egg producing plant in our country that has Food Production License and ISO 9001:2008, FSSC 22000, HALAL and KOSHER food certifications. Liquid egg production is carried out in accordance with HACCP ( Hazard Analysis Critical Control Points) system which requires multi-disciplinary team work, involving food engineer, micro-biologist, veterinarian, agricultural engineer and other experts.