Egg yolk powder, liquid egg yolk and frozen egg yolk

Battery is the most widespread farming type for laying hens. Cages are equipped with roosts, artificial nests, dust containers and scrapers to improve their conditions. The density of animals per square metre is checked for an optimal yield. The laying hens are thus bred in a closed building and do not have any access to an outside course.

More comfortable for the laying hens than the classical cage breeding, the breeding on ground is carried out in closed buildings (with or without aviaries), without any access to an outside course. The density of animals bred in these buildings is less than the one of the cage breeding.

The free range hens have the same area per animal than for the breeding on ground. However, besides they have an outside access, with a minimal area allocated per animal. The registered “Label Rouge” poultry farms give more outside space per hen and limit the number of animals per building

This is the most comfortable farming type for hens. The density per square metre in the building is only 6 animals and 4 animals per square metre of outside course. The hens' feeding is exclusively based on bio-labelled ingredients.

Functional properties

Emulsifier

The properties of the yolk lecithin are appreciated to give their total consistence to sauces such as mayonnaise.

Lecithin enables to optimize water/oil mixtures. It also contributes to the good keeping of the recipes (air humidity) and to make demoulding easier. In powdered products, it enables the evenness of the grain (lumps) and for the frozen products it limits the ice crystals formation.

Colouring

The natural pigments of the yolk are particularly looked for regarding biscuits and pastries.

For instance, it enables to get the golden aspect of the Viennese pastries after cooking.

Flavouring agent

The yolk enables to add taste to recipes and to "capture” other flavours.

Easy conservation and storage

Egg yolk powders can be stored 12 months (D.L.U.O.) in a dry location and out of direct light, at room temperature between 15 and 20°C. So, using a cold room is not necessary.

Liquid egg yolks kept in aseptic tanks are, as to them, sure of a extended shell life.

Storage in a minimum space

The egg yolk powder is up to eight times less voluminous than the shell eggs. The storage costs are thus reduced and the health guarantees are more reliable than the ones of the egg in brine.

Constant nutritional quality

The Egg products’ quality depends on the food given to the laying hens. This diet precisely respects the specifications of the food-processing professionals which are true to the commitments signed with IGRECA.

The transformation process of the egg does not change at all any nutrient inputs which are strictly identical to the ones of the fresh egg.

WHICH EGG DID YOU HAVE?

The egg, omnipresent in recipes, is good for everybody!
The yolk is a basic ingredient that provide vitamins, minerals, proteins and essential fatty acids (omega 3, omega 6).

This is one of the rare ingredients which can be present in every recipe of a typical meal, from first course to dessert.

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