It can be safely stored at -18°C for an extended period, providing greater flexibility in inventory management.
Pasteurization eliminates the risk of Salmonella and other pathogens, while regular microbiological testing ensures safe and hygienic production.
It reduces breaking process and product waste associated with shell eggs. By allowing precise portioning and use of only the required amount, it helps save on labor and costs.
It offers the same nutritional value, taste, and functional properties as shell eggs. With standardized weight, uniform color, and consistent texture, it ensures reliable results in every recipe.
