Variants	Egg Yolk salted and pasteurized
Pack Sizes	20kg Polyester lined bag with cardboard outer or a plastic bucket outer 5kg Polyester lined bag
Shelf Life	1 year
Storage temp	< -20OC
Applications	Mayonnaise and salad dressing manufacture
Benefits	No separation of Whole Eggs needed and Micro-biologically tested.

Variants	Albumin - fresh or frozen
Pack Sizes	20kg Polyester lined bag with cardboard outer 5kg Polyester lined bag
Shelf Life	Fresh: 6 days or Frozen: 6 months
Storage temp	Fresh: < -4OC or Frozen: < -10OC
Applications	Nougat, sweet fillings, cake Toppings, coatings & batters.
Benefits	No separation of Whole Eggs needed and Micro-biologically tested.

Variants	Whole Pasteurized Egg Pulp - fresh or frozen
Pack Sizes	20kg Polyester lined bag with cardboard outer 5kg Polyester lined bag
Shelf Life	Fresh: 5 days or Frozen: 6 months
Storage temp	Fresh: < -4OC or Frozen: < -10OC
Applications	Cakes, batters, coatings etc. Replaces shelled eggs
Benefits	Cost efficient, no waste, lower hygiene risk, Micro-biologically tested. Whole Pasteurized Egg Pulp 10% Salted - frozen as above but applications are: Mayonnaise manufacture, savoury sauces, salad dressings etc.