4. FROZEN EGGS

A.GENERAL DESCRIPTION

Frozen Eggs are extensively used in food processing and food service industry which consume a large number of eggs for varied applications, for example omelets, cake, Biscuits Dressings etc. Such industry problem of manual eggs breaking and separation which is a tedious job and leads to unhygienic plant conditions.

B. APPLICATION

The egg liquid is carefully filtered to remove egg shell particle and membrane. Then it is pasteurized in a continuous pasteurization unit under controlled condition of short time and temperature The pasteurized liquid is filled in 10kg pack in a sanitary filling line and blast frozen at — 30oC. Sugar / salt can be added before pasteurization as per customer requirement.

C GUARANTEED PHYSICAL & CHEMICAL SPECIFICATION

PHYSICAL CHEMISTRY
Moisture	76 %max
Crude Fat	10 % min
Crude Protein	10.0 % min
pH	7.0-8.0

D. GUARANTEED MICROBIOLOGICAL SPECIFICATIONS

MICROBIOLOGY
Salmonella	Negative / 25g
Total Plate Count	<10,000/g
Coliforms	<10/g
Moulds	<10/g