A large majority of the fresh eggs that go in to the production of pasteurised liquid egg products come from farms that are owned by our company and the rest come from nearby facilities.
All of the egg producing facilities are fully automated, where eggs are collected, graded and packed without being touched by human hand. All eggs delivered to our plant undergo inspection and suitable eggs are channeled to egg breaking machines. Eggs coming from feeders are broken by fully automated machines and then either separated as yolk and white or kept as whole. After this separation stage, liquid eggs are filtered, cooled and then pasteurised. Pasteurisation is a very sensitive process with no room for any mistake at all. Therefore all stages of pasteurisation process is carefully monitored and duly recorded.
In order to achieve the desired pasteurisation effect, various combinations of temperature and holding time are used depending on the characteristics of the eggs.
Upon completion of the pasteurisation process, liquid egg is taken to rest tanks. At every stage of production, samples are taken and tested in our high technology laboratories and all necessary micro- biological, chemical and physical analysis reports are issued.
Products whose whole tests and analysis are completed are taken into packing sections. Depending on the requirements of our clients, liquid egg is filled in various packages such as 1 kg of gable top; and 5, 10 and 20 kgs of aseptic bag in boxes. Once properly packed, liquid egg products are taken to cold storage facilities where temperature is kept constant between 0 and + 4 ºC.
Finally, our products are delivered to clients in refrigerated trucks, remaining in an unbroken cold chain.