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Known colloquially as "huevina", the pasteurized liquid egg has had a very bad reputation, claiming that it has an insipid taste and very different from the egg in the shell. The main reason for this bad reputation is the lack of knowledge of the product. Although it is also true that when we started working with processed eggs the qualities were not the same as we can find today. In addition, the abuse of pasteurized egg of poor quality, has also greatly tarnished its image.
Spanish legislation (Royal Decree 1254/1991) requires the use of pasteurized egg products in restaurants, cafeterias, bars, pastry shops, pastry shops, seasonal establishments, central kitchens, collective dining rooms and any other establishment that prepares and / or serves meals; for the preparation of foods in which the egg appears as an ingredient, especially mayonnaise, sauces and creams of own elaboration. It is also mandatory for use in culinary preparations that use egg and whose cooking process does not reach 75º C.
Pasteurized Liquid Egg Campomayor Farm
The pasteurization of the egg, eliminates any type of pathogenic bacteria, with which it is possible to eliminate any risk in the products properly made with Pasteurized Liquid Egg and its variants: Pasteurized Liquid Clear and Pasteurized Liquid Yolk.
Our Pasteurized Liquid Egg is oriented to professional use, although more and more the final consumer is interested in the product due to its practicality and safety. It has the advantage of simplifying the work, since you do not have to crack or beat eggs, saving time and money. Likewise, it also eliminates all waste, such as rinds, cartons, boxes, etc. that the shell egg carries, so it is a proportionally cheaper product.
At Granja Campomayor we make our liquid egg with extra fresh eggs. No dyes or preservatives. That's why our product is top quality.
We have a pasteurized egg product for each workshop according to your needs: Pasteurized Liquid Egg, Pasteurized Liquid Clear and Pasteurized Liquid Yolk in different formats.
What does pasteurization consist of?
Optimal raw material and proper processing lead to the development and generation of high quality products.
The eggs must be broken. After the shell is broken, heat treatment is carried out, which consists in keeping the liquid egg at a temperature of 73ºC for 210 seconds, which guarantees the elimination of pathogenic microorganisms that may be found in the liquid egg. The process retains the name of the one who carried it out for the first time in 1864, the French chemist Louis Pasteur.
At Granja Campomayor we have a leading technology based on wave pasteurization, which is a pioneer and unique in Spain. We can say that our pasteurized egg, egg white or egg yolk work just like the egg shell.
Do you need more info? Do not forget to visit our website: Pasteurized Egg Dossier
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Spanish legislation (Royal Decree 1254/1991) requires the use of pasteurized egg products in restaurants, cafeterias, bars, pastry shops, pastry shops, seasonal establishments, central kitchens, collective dining rooms and any other establishment that prepares and / or serves meals; for the preparation of foods in which the egg appears as an ingredient, especially mayonnaise, sauces and creams of own elaboration. It is also mandatory for use in culinary preparations that use egg and whose cooking process does not reach 75º C.
Pasteurized Liquid Egg Campomayor Farm
The pasteurization of the egg, eliminates any type of pathogenic bacteria, with which it is possible to eliminate any risk in the products properly made with Pasteurized Liquid Egg and its variants: Pasteurized Liquid Clear and Pasteurized Liquid Yolk.
Our Pasteurized Liquid Egg is oriented to professional use, although more and more the final consumer is interested in the product due to its practicality and safety. It has the advantage of simplifying the work, since you do not have to crack or beat eggs, saving time and money. Likewise, it also eliminates all waste, such as rinds, cartons, boxes, etc. that the shell egg carries, so it is a proportionally cheaper product.
At Granja Campomayor we make our liquid egg with extra fresh eggs. No dyes or preservatives. That's why our product is top quality.
We have a pasteurized egg product for each workshop according to your needs: Pasteurized Liquid Egg, Pasteurized Liquid Clear and Pasteurized Liquid Yolk in different formats.
What does pasteurization consist of?
Optimal raw material and proper processing lead to the development and generation of high quality products.
The eggs must be broken. After the shell is broken, heat treatment is carried out, which consists in keeping the liquid egg at a temperature of 73ºC for 210 seconds, which guarantees the elimination of pathogenic microorganisms that may be found in the liquid egg. The process retains the name of the one who carried it out for the first time in 1864, the French chemist Louis Pasteur.
At Granja Campomayor we have a leading technology based on wave pasteurization, which is a pioneer and unique in Spain. We can say that our pasteurized egg, egg white or egg yolk work just like the egg shell.
Do you need more info? Do not forget to visit our website: Pasteurized Egg Dossier
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