Boiled eggs
Contents
Boiled-peeled eggs in brine
Hard boiled A category eggs, cooled and peeled (shell less) in brine. Oval-shape, typical of hen egg. Smell and taste - adequate to boiled egg. Visible trace of the air chamber is no larger than 6 mm. Egg white -white, clean, undamaged, free from residues of the shells. The pickle - clear, colorless, taste - slightly sour and salty. Intended use: HoReCa Channel, direct consumption, delicatessen products.
- In citric acid with salt.
Shelf life 28 days. After opening use within 5 days.
Storage at temperature 0-(+4)0C.
Proteins: 12%
Fats: 11%
Carbohydrates: <1%
pH: 6,0 – 6,5
Energy value: 150kcal/625kJ
Packages:
-3 kg package. 360 kg on 1 EUR pallet
-5 kg package.
-10 kg package. 330 kg on 1 EUR pallet.
Boiled-chopped eggs
Hard boiled eggs chopped in similar slivers or cubes, dimension 0.6 cm. Consistence – firm and characteristic to chopped hard boiled egg. Odour and flavour - characteristic to boiled egg. Colour – different intensity colour from white to light yellow or dark yellow. Colour transition to be noticed.
Quality criteria:
Proteins 12%
Fats 11%
Carbohydrates <1%
pH 6,0 – 6,5
Energy value 150kcal/625kJ
Shelf life: 10 days
Packing: 1 kg plastic vacuum bags, in carton box. 30 kg of product per box.
