End products

Once the eggs are broken and the liquids are separated, blended and pasteurized, the products need to be prepared for the end user. In this stage of the production process, careful handling is required to maintain quality.

There are three basic end products:

Liquid form: Packed in small packs or bags, containers or complete tank trucks.
Frozen form: Identical to liquid handling except for the extra treatment of freezing the product.
Powder: Albumen, yolk or whole eggs can be turned into powder. However, producing egg-white powder requires totally different technologies than those used for yolk or whole-egg powders.

Our vision is to incorporate the most cost-effective filling and bagging equipment ensuring maximum shelf life and avoiding investments that do not provide added value. Investing in inferior equipment for handling the end products might destroy the carefully obtained shelf life, while investing in aseptic equipment (cleaning beyond normal CIP conditions) will add no shelf life at all.

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