Boiled egg products

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.

In acetic acid.(citric acid, acetic acid, salt, sodium benzoate). Shelf life 42 days. Storage at temperature 0-(+4)0C.

Quality criteria: Proteins Min 12%, Fats min. 8%, Carbohydrates 1 % - 2 %, pH 6,0 – 6,5; Energy value 550 kJ- 585 kJ / 133 kcal – 141 kcal.

Packing(pail with lid): 5/3/10 kg net

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 Min 12%, Fats min. 8%, Carbohydrates 1 % - 2 %, pH 6,0 – 6,5; Energy value 550 kJ- 585 kJ / 133 kcal – 141 kcal.

Packing: 1 kg plastic vacuum bags, in carton box. 30 kg of product per box.