Eggs
The products
from processed eggs
Poultry meat and
ready-to-cook products

The liquid pasteurized products from processed eggs
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The liquid pasteurized products from processed eggs

With liquid egg products it is assumed that there are refrigerating rooms at the plant, as their transportation and storage should be carried out at temperature from 0 up to +4îÑ.

Liquid pasteurized egg yolk

Liquid pasteurized egg whites

 Liquid whole eggs, pasteurized


Dry products from pasteurized eggs

Dry products have long shelf life at storage in usual conditions; that’s why they are very useful at the enterprises without refrigerating rooms.

Yolk powder Egg white powder, sugar free WHOLE RGG POWDER pasteurized

Ready-to-eat products


Boiled eggs in marinade in a bucket
Blast frozen omelets, ready-to-eat
 
The integrated poultry farm "Ðîñêàð" is the largest poultry company that produces irreplaceable products of egg-processing industry made from whites, yolks and whole egg. Using the modern equipment and flexible technological processes helps to separate eggs into whites and yolks and to make egg products in the dry, liquid cooled and frozen forms. Liquid products are filtered, pasteurized and packaged into aseptic packages.
 
Products of egg-processing save the nutrient value, energy value, all the vitamins and nutrients containing in an egg. Egg products help to save time and labour, they reduce waste quantity and secure high safety.
 
It is possible to add different components to products of egg-processing according to the costumer’s order.  Technological opportunities of the poultry farm allow to change their parameters: solubility, emulsifying ability, whipping power, etc.
 
Application
Having unique properties egg-processing products are indispensable for making confectioneries, bakeries and pasta; they are widely used in meat and butter-fat industry, they are important components of many mayonnaises and sausages. Egg products are used in cosmetic, tanning and pharmaceutical industries; they are used in children food production.
 
The egg whites are widely used in confectionery industry (making zephyrs, meringues, creams), in fish-processing industry (making crab sticks), in sausage manufacture. The egg yolk is used to make mayonnaises and sauces, to cook biscuits. Whole eggs are used for making egg sponge (pies, fruitcakes).
 
In hotel and restaurant business one more product from an integrated poultry farm "Ðîñêàð" is very popular: boiled peeled eggs. This product essentially facilitates the process of preparation of salads.
 
Novelties from “Roskar” are blast frozen ready-to-eat omelettes. They are cooked for both public catering establishments, and for the end user.
 
Advantages of products of further processing of eggs.
The pasteurized products of processing of eggs in liquid, frozen or powder form have a number of certain advantages over shell eggs.
 
Quality.  The products of egg-processing have the best functional properties and longer shelf life in comparison with shell eggs owing to pasteurization in hygienic conditions and aseptic filling.
 
Profitability. Use of egg products instead of shell eggs makes it possible to simplify and to reduce the price of technological process, to reduce power and labour expenses, to reduce time of manufacture of a finished product and to reduce logistical charges.
Transportation and storing of egg products are convenient.
 
Safety. During the pasteurization process neutralization of nocuous micro flora happens, so the finished goods quality improves.
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