Whole egg - Import export

For a deliciously fresh ending to a pleasant Italian evening, this lemon mousse is the ideal replacement for the typical afterdinner drink. 2 eggs 40 gr sugar 100 ml (homemade) whipped cream 50 ml limoncello 1 lemon 1 tbsp powdered sugar 20 gr pistachios Cream charger Whipped cream siphon Start by beating the egg yolks, granulated sugar, and grated lemon peel until stiff. Make sure these ingredients form a nice airy mass together. Then squeeze the lemon and warm it slightly. Add this juice to the egg mixture and stir gently. In another bowl, beat the egg whites, combined with the powdered sugar, to form a whole egg white foam. Then add the limoncello to the egg/lemon mixture. And then spatulate in the whipped cream and egg white foam, until it is one.

Liquid whole eggs - without additives - with citric acid - with long shelf life Cage, barn, free range Packaging: 5 & 10 kg bag in box, 2 x 10 kg bag in crate, 500-1000 l containers

Spray dried whole egg powder Enriched cage, barn, free range, KAT, organic, Packaging: 20 or 25 kg box

A product made from fresh eggs for better workability, all in a clear, compactible and recyclable bottle. Equivalent to 22 eggs per kg. Pasteurised whole egg is used to make omelettes, flans, sponge cakes, brioches, pastries and more. Made from eggs laid in France. Bottle of 1kg ,2kg or 5kg

Avoid shelf life issues with our frozen liquid egg products. Equivalent to 22 eggs per kg. Pasteurised whole egg is used to make omelettes, flans, sponge cakes, brioches, pastries and more. Made from eggs laid in France. Bottle 1kg or 5kg

Equivalent to 22 eggs per kg. Pasteurised whole eggs are used to make omelettes, custards, sponge cakes, brioches, pastries, etc. A product made from eggs laid in France. Available in 1kg, 2kg or 5kg bottles.

Whole Egg Powder (WEP) replaces liquid whole egg. This is particularly useful in industrial bakeries. A wide range of cakes and cookies can be made with whole egg powder. Egg powder is easy to store and has a long shelf life, egg powder has a shelf life of 24 months, and if properly sealed can last up to 8 years. Ease of use is another plus, as it is enough to add water. In addition, egg powder can easily be checked for bacteriological purity and thus enables producers to obtain a safe and guaranteed product. Applications Biscuits, Cakes, Pasta, Noodles, Mayonnaise