From egg to raw product

Before the actual processing of egg liquids starts, the eggs need to be broken, and in many cases, albumen and yolk need to be separated. In this section of a processing plant, important steps such as loading the eggs on the breaker, candling, sanitizing and the breaking action itself determine the starting quality of the products. Key factors: Achieving the best possible separation with the highest yield, combined with the lowest possible contamination, in all steps of the process.

In the egg processing business, it is absolutely vital that the complete egg-breaking process is focused on getting the best possible end product. Proper pasteurization of the egg products is very important for achieving this, but the whole process needs to contribute to the all important factors such as shelf life and functional properties. Keeping the bacterial load of the product as low as possible right from the start should be the ultimate focus.

The better the input quality, the fewer compromises need to be accepted in the downstream.

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