Ruzovo, ZAO

Indicator name Characteristics of dry egg white Organoleptic indicators Homogeneous product without impurities, light, powdery. Color from white to light cream. Taste and smell - typical of egg products, without strangers. Packing 25 kg - polyethylene bag in a corrugated...

Protein with increased gel strength is a good binding agent used in the production of crab sticks, semi-finished meat products, sausages, sweets, oriental sweets, sauces, fondants, yeast pies, etc. Indicator name Characteristics of dry egg white < / td> Organoleptic characteristics ...

Indicator name Characteristics of fermented egg yolk dry Organoleptic characteristics Homogeneous powdery product without foreign impurities. The lumps break easily with pressure. Color from light yellow to orange. Taste and smell - typical of egg products, without foreigners. ...

egg melange

dry egg yolk

Melange is obtained by separating egg whites and yolks from the shell and mixing them in a natural ratio. To obtain dry melange, the liquid product is dried in vertical spray drying installations. Indicator name Characteristics of dry egg melange Organoleptic characteristics <...

Melange is obtained by separating egg whites and yolks from the shell and mixing them in a natural ratio. To obtain a dry melange, the liquid product is dried in vertical spray dryers.

Egg yolk is isolated from a chicken egg. In the liquid phase, the process of filtration, homogenization, pasteurization, cooling takes place. For drying, the liquid product is fed to vertical spray dryers. Indicator name Characteristics of egg yolk (dry) Organoleptic characteristics Homogeneous

Pasteurized liquid egg white is obtained from the protein of a chicken egg that goes through the process filtration, pasteurization, cooling and filling in aseptic packaging. Organoleptic characteristics : homogeneous product without impurities, no shell residues and films, color from...

Liquid pasteurized egg yolk is obtained from chicken eggs, which undergoes the process of filtration, homogenization, pasteurization, cooling and packaging. Organoleptic characteristics: a homogeneous product without impurities, without residues shells, films, thick and flowing, color from...

Dry fermented egg white is obtained from chicken eggs, the liquid protein undergoes a filtration process. cooling. ultrafiltration, fermentation. drying on a spray dryer. Organoleptic characteristics: powdery homogeneous product without foreign inclusions, color from white to yellowish,...

Eggshell: The shell of any bird's egg is 90% calcium carbonate. It also contains manganese, molybdenum, copper, fluorine, iron, silicon, selenium, phosphorus, sulfur, zinc and other elements important for humans - there are 27 of them in total. The shell also contains water, nitrogenous and...