Pasteurized liquid egg is produced from fresh hen eggs. So, it is identical to shell egg in terms of nutritional value, taste and functional properties. It contains no additives or preservatives.
Pasteurised liquid egg products are free from bacteria groups, moulds and viruses that spread through the egg shell and are highly pathogenic.
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.
Depending on the requirements, eggs can be obtained as yolk only, or white only or whole.It is even possible to produce liquid egg in various combinations, according to the demands of our clients.
IPAY, ever since her first day of operation, has been supplying many domestic and foreign clients with pasteurised liquid egg products in specially designed tanks, for use in the production of mayonnaise, cake etc.. Our Products are also presented in special packaging to hotels, patisseries and catering firms.
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.
The package contains one kilogram of liquid egg white. It does not contain any fat or cholesterol. It equals the whites of about 30-34 eggs. It is used especially for the production of dough, cookies and white raisin syrup.
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.
The package contains one kilogram of liquid whole eggs. It consists of approximately 20-22 eggs. It may be used wherever in- shell- eggs are used ( in cakes, sponge cakes, deserts, omlettes, crepes and scrambled eggs etc.)
