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Shell eggs are washed, rinsed,
sanitized, candled, broken,
separated by automation, and monitored for quality and imperfections.
Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time (HTST) pasteurization equipment. After
pasteurization, they are spray dried.
The separated egg whites and egg yolks from the same production batch may be recombined in their entirety and identified as whole eggs.
Egg whites are treated prior to drying
to remove naturally occurring glucose and preserve color once dried, resulting in stabilized egg whites for longer storage.
Glucose is sometimes removed from whole egg and yolk products for long storage stability.
Egg whites are more sensitive to heat coagulation. They are clarified, filtered, glucose removed, and spray dried
prior to pasteurization in a “hot
room” maintained at a temperature of at least 130ºF
(54ºC) for a minimum of seven
to ten days. Industry practice
often exceeds the required pasteurization regulations — pasteurized at a higher
temperature — to improve gel strength. This assures elimination of Salmonella
if the moisture content of egg solids is kept at approximately 6%. The whipping
ability of egg whites also improves when
stored in the hot room
at low moisture levels.
Our experienced “egg people” truly enjoy
working with customers to provide industry analysis and technical
guidance. If it has to do with eggs, we are confident that we have the
people that know.
Based upon our experience, communication with customers is the key to
positive results. When we show a genuine interest in the customer’s
situation, we earn their trust. This trust allows us to better serve and partner with some of the leading egg and egg products providers in the world
Our business strategy is heavily guided by investment in egg handling
technology. We are always interested in top shelf equipment that is
able to produce quality product and economic returns for our customers.
The integrated approach we use captures technological advances at all
levels. Our state-of-the-art operations ensure we will meet all of your
egg and egg products needs.
Above everything else we are committed to providing quality eggs and
egg products to our customers. Our facilities are continuously monitored
by USDA personnel charged with ensuring adherence to Federal food
Each of our facilities have working HACCP plans and our internal and
external laboratory procedures and testing provide some of the highest
level of food safety assurance in the industry.
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