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Tailored for the food processing and food service industries, Frozen Whole Egg – Pasteurized (FWEP) by Ovobel Foods Limited offers a convenient solution for a wide array of applications including omelettes, cakes, biscuits, dressings, and more. FWEP eliminates the challenges associated with manual egg breaking and separation, ensuring optimal hygiene standards and safety.
• Obtained through efficient egg breaking and separation using high-speed machines.
• Carefully filtered to remove eggshell particles and membrane, guaranteeing purity.
• Pasteurized under controlled conditions for optimal safety.
• Packaged in sanitary 10kg packs and blast frozen at -18°C for preservation.
• Customizable with the option to add sugar/salt before pasteurization based on customer requirements.
• Store at -18°C (minimum) for a shelf life of 12 months (minimum).
• Thaw by placing the required quantity in a cold room at temperatures between 5-10°C for approximately 8 hours.
• Avoid stacking more than 3 high during thawing to prevent collapsing.
• Alternatively, thaw small quantities by holding the polybag under running water.
• Once thawed, FWEP retains all properties of fresh egg liquid, suitable for various recipes.
• 1 kg of FWEP is equivalent to the egg liquid obtained from about 22 eggs.