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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