Description
Several years ago, in response to growing imports to Russia, we introduced the following compounds into our product line - stabilization mixtures based on egg yolk for the production of mayonnaise with 55-67% fat content, which meet all food safety requirements. A separate facility meeting all food safety requirements was built and put into operation, European equipment was purchased and installed, and continuous production process was launched on two batch-mixing lines with dosing of components and packaging of ready-made mixtures in automatic mode. The special shape, arrangement and rotation speed of the mixing elements create vortex flows, allowing the components to be mixed in three directions simultaneously. This guarantees high-quality mixing of ingredients and allows, when using RuzOvo compounds, to simplify and improve the mayonnaise production, even if the equipment is not optimal or the staff has no significant experience.
The optimum ratio between egg yolk and hydrocolloids makes it possible to obtain mayonnaise in a cold and hot way, even on the most “capricious” equipment, with minimum labor content. We guarantee that the finished mayonnaise meets the GOST 37761-2012 requirements for the egg yolk content.
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Name:
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Stabilized egg yolk powder as per TU 9219-007-99994833-14 |
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Type А |
Type B |
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Application: |
Production of mayonnaises with 55-67% of fat |
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Ingredients: |
Fermented egg yolk powder, Xanthan gum (E-415), Guar gum (E-412) |
Fermented egg yolk powder, Xanthan gum (E-415) |
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Dosage (to meet the GOST 37761-2012 requirements for the egg yolk content) |
Not less than 1.2% |
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Packaging: |
Corrugated boxes as per GOST 9142, unimpregnated 4- or 5-layer kraft bags made of paper as per GOST 2226 with a pre-inserted insert made of polyethylene food film as per GOST 10354. |
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Shelf life: |
12 months |
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