Egg Products
AB Mauri has an egg products producer
company in Brasil
called Sohovos. It is the leading egg products producer in the
country, with excellent export capabilities and accreditation to the highest
standards by both Japanese and European customers.
Export enquiries are welcomed.
Egg products are frequently preferred to shell eggs by commercial bakers, food manufacturers and the foodservice industry because they have many advantages including convenience, labour savings, minimal storage requirements, ease of portion control, high standards of quality control and safety.
Egg products are available in different formats - refrigerated liquids, powder and frozen egg are available. All compare well with shell eggs in terms of flavour, nutritional value and most functional properties. All our egg products are pasteurised.
Eggs are widely used in the production of foods such as cakes, puddings, pasta, ice cream, mayonnaise, candies and bakery goods. The primary attributes that make eggs so valuable in these applications are:
· Foaming: the ability to incorporate air into the batter
· Emulsification: the ability to stabilise suspensions of immiscible liquids such as water and oil.
· Coagulation: the ability to bind ingredients together.
The Sohovos product range includes:
· Separated egg whites and yolks
· Whole eggs
· Blends of whole eggs and yolks
· Blends with sugar or salt added
Back to Cake Mixes and Concentrates or Back to Brasil Regional Overview
Egg products are frequently preferred to shell eggs by commercial bakers, food manufacturers and the foodservice industry because they have many advantages including convenience, labour savings, minimal storage requirements, ease of portion control, high standards of quality control and safety.
Egg products are available in different formats - refrigerated liquids, powder and frozen egg are available. All compare well with shell eggs in terms of flavour, nutritional value and most functional properties. All our egg products are pasteurised.
Eggs are widely used in the production of foods such as cakes, puddings, pasta, ice cream, mayonnaise, candies and bakery goods. The primary attributes that make eggs so valuable in these applications are:
· Foaming: the ability to incorporate air into the batter
· Emulsification: the ability to stabilise suspensions of immiscible liquids such as water and oil.
· Coagulation: the ability to bind ingredients together.
The Sohovos product range includes:
· Separated egg whites and yolks
· Whole eggs
· Blends of whole eggs and yolks
· Blends with sugar or salt added
Back to Cake Mixes and Concentrates or Back to Brasil Regional Overview