Refund and Returns Policy

The proportions between the pasteurized eggs and the eggs in the shell are the following:
1 kg of the whole pasteurized egg is equivalent to 20 eggs of 50g each
1 kg of pasteurized egg whites is equivalent to 32 egg whites
1 kg of pasteurized egg yolk is equivalent to 58 eggs yolks

For use, pour the liquid into a bowl, weigh it, and keep in mind the proportions listed above to take control of the correct quantity of eggs used in your recipe. Then, the liquid is used as if you had broken the eggshell, with no difference. Beat the eggs, the pasteurized egg white or yolk, depending on the recipe.

Keep in mind that the beating time and the obtained results also depend on the temperature of the pasteurized egg and the technology you use for beating. The whole pasteurized egg is beaten at 20 degrees Celsius, and the pasteurized egg white is beaten at 40 degrees Celsius. It is also good to keep in mind the humidity degree of the production space and to change the proportion of ingredients according to that.