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For food production facilities
RuzOvo is the largest chicken egg processing plant in Russia, which is focused on B2B sector. Ruzovo's egg products contain natural eggs only, and nothing else. We carefully separate the egg contents from the shell, carefully filter the egg mass and carry out gentle pasteurization. All vitamins and minerals of natural eggs are preserved in our products. RuzOvo pasteurizers are unique in that they can produce instant heating and long-term keeping of the product. Simultaneously with aseptic filling, this allows to secure the product and provide it with long-term storage without the use of preservative, without harming the physical properties of natural eggs.
The unique equipment installed at the RuzOvo plant makes it possible to fulfill even the most technologically complex highly-custom orders for highly viscous liquid egg products containing up to 55% of other components (salt, sugar or spices), while ensuring efficient pasteurization without losing the functional properties of egg products throughout the shelf life.
The use of liquid product saves time in process, but requires strict adherence to the temperature regime 0...+4°C in refrigerators. Dry product, on the contrary, can be stored in ordinary dry ventilated warehouses at temperatures up to +20°C, which is very convenient in the absence of refrigerating chambers.
The use of RuzOvo pasteurized egg products in a food production facility has a number of undeniable advantages compared to ordinary chicken eggs:
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No need to wash and sanitize eggs;
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No problem with egg-shell disposal;
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Reduced costs of food production due to the absence of losses from egg breaking and shortages;
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Ease of dosing due to a wide range of container volumes and reusable neck, full readiness for use in all technological processes at food production facilities;
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Excellent taste, organoleptic and physicochemical properties of liquid egg products; all vitamins and nutrients contained in a natural egg are preserved;
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Improving the functional properties of chicken eggs thanks to a modern technological process;
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Ideal microbiology, longer shelf life compared to an ordinary egg;
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When using separated egg white and egg yolk, the need to process non-demanded egg remains disappears and, accordingly, production efficiency increases.
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Transportation costs for delivery of dry egg products are reduced by 5-8 times compared to fresh eggs;
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Consumer reduces the number of logistics operations, optimizing its business processes due to the possibility of storing dry egg products for up to 2 years.