Download Sugar Yolk - National Food

National Food Corporation
Pasteurized Liquid and
Frozen Product
SUGAR YOLK USAGE: Sweet Dough's, Cake Mixes, Doughnut Mixes, Pound Cake,
French Style Ice Creams, Egg Nogs, Salad Dressings
INGREDIENTS: Fresh Egg Yolks, 10% + 0.2% Sugar Added
ANALYSIS:
FEATURES:

Frozen: extended shelf life advantage

Total Solids
48.7% ± 0.2%

100% Yield

Fat
17.9% minimum

Reduced labor preparation cost

pH
6.5 ± 0.5

Consistent solids

Color

Blends easily with other ingredients

Reduced refrigerated/frozen storage space

Standard plate count
5,000 org. /gram maximum

Microbiologically safe

Coliform
10 org. / gram maximum

Pasteurized to insure Salmonella negative product

Yeast & Mold
10 org. / gram maximum

Uniform performance

Salmonella
Negative: USDA Method

Staph
Negative
Dark Yellow
Packing: Plastic Tubs




Nutrition Per 100g:
Protein
Calories (K cal)
Fat
30 lb.
Gross weight 32 lb.
Net Weight 30 lb.
Unit
Case Cube
0.7
4/8 lb.
34 lb.
32 lb.
0.8
Sugared Yolk
13.8 g
307 K cal
STORAGE: Store Frozen Sugar Yolk at 0°F and
Liquid Sugar Yolk at 34°F to 38°F.
22.75 g
Saturated Fat
6.97 g
THAWING: Place frozen egg yolk in a cooler of
Carbohydrates
10.8 g
Sodium
67 mg
refrigerator for 2 to 3 days prior to use. Shake occasionally during thawing period and stir prior to use for best
results. Once thawed, keep under refrigeration and use
within 5 days.
Cholesterol
959 mg
National Food Corporation
1930 Merrill Creek Pkwy, #A
Everett, WA 98203-5897
425-349-4257
Revised 2009-08-04