Food raw materials
An ordinary hen's egg is consisting of:
8-11% peel
27-32% egg yolk
56-61% albumen
We deliver egg-products made of cage and barn eggs.
| Name | Anwendung |
|---|---|
|
liquid yolk |
For the application of baked goods, mayonnaise, salad dressing and egg liqueur Especially for sauces we offer you stabilized liquid egg yolk which is heat resistant. |
|
hen egg yolk powder |
For the application of baked goods, noodle products, sauces, icecream and donuts. We also offer you this product stabilized and heat resistant. |
|
hen egg albumen powder, high whip |
For the application of baked- and chocolate goods and meringues. These products are offered in many different specifications, for example with or without whipping aid or agglomerated. |
|
hen egg albumen powder, with high binding quality |
or the application of binding products, macaronis, french-fries, for crumbing and in meat-products. |
|
hen egg albumen crystals |
For the application of confectionery, marshmallows and meringues. We offer this product in different milling-stages. |
|
liquid hen egg albumen |
For the application in meringues, confectionery as well as for meat products. We offer you this product in a special version "liotisé" which has a very long durability. |
|
hen whole egg powder |
For the application in baked goods, biscuits, noodle products and vermicelles, omelet- pancakemixtures. |
|
concentrated, liquid whole egg with 50% sugar |
For the application in baked goods, cremes, icecream, filled chocolate, etc. |
|
hen egg products for pet food |
egg products for the production of pet food. |
Nearly every product can be delivered in all kind of qualities. That means eggs made out of cage, barn, free range or EU-biological.
