20L

Egg Whites are used in many applications. It is messy to separate eggs and the egg yolk presents a problem too. The Plain Albumen is separated in the strictest of hygienic environments after the shells have been sanitized. This product is used in meringue making, nougat and other confectionery applications. Albumen is also known for clarifying juices, wine and other beverages. The Pasteurised Liquid Egg is then packed into a 5L bottle and packaged into a 4 x 5 L box or alternatively a 20L food grade liner with an easy to use pourer spout. Holes in our boxes allow for the free-flow of air that ensures that the product is quickly frozen once packed. Please refer to product specifications below on pack size etc.