Among the processed products the pasteurized egg liquid is known and accepted by wholesale users. The advantage of the product is that eggs are transported in a ready to use way, so it is not a great trouble to keep, disinfect or wipe the eggs and to ensure the personal and material conditions because bacteria is destroyed by the careful heat-treatment.

The pasteurized egg liquid is safe and it can be increased by selecting the right conditions. The quality is guaranteed by HACCP and ISO 9001 systems. The egg liquid contains only preservative so the taste and the quality of the dishes made with this liquid remain the same. Therefore it provides an opportunity to use the more favourable preservative free one.

The usage of cooled egg liquid is very simple and happens in the same way as use of the fresh eggs. The ones who met egg liquid for the first time can smell a strange scent but it is natural if somewhere there is a large quantity of that.

The egg liquid is of great importance at preparing not only snack meals, hot dishes, producing baker’s ware, pastries but also in that part of commercial catering trade and in-plant feeding where they practise breakfasting as trade.

There are 2 types of pasteurized egg liquid. One of them is preservative free (has to be used in 3 days) and the other type is with preservative (has to be used in 9 days). According to the preservation the use of the eggs and ordering can be timed easily.

The pasteurized egg liquid has three types according to its component parts:
Whole egg liquid, egg-white liquid and egg-yolk liquid.

Our products are packed in packages which contain 3-5-10-15-20-25 kg-s of egg liquid.