Igreca, specializing in egg processing since its creation in 1947, supplies egg products to the agri-food industries and commercial and collective catering professionals. These preparations made from fresh eggs are packaged and then delivered to the end customer in liquid, frozen or powder form.
Egg products meet the needs of food sector companies who wish to have a ready-to-use ingredient with the same culinary and nutritional characteristics as classic eggs. They also offer optimal health guarantees.
An egg product based on liquid egg yolks
An egg product can be composed exclusively of the white or the yolk: both are extracted separately from the fresh egg to form a homogeneous whole. Other egg products are made from a whole egg (mixed yolk and white).
Companies can place orders with Igreca for a liquid egg product made exclusively from yolk. It saves them a considerable amount of time: the ingredient arrives ready-prepared. No need to crack the shells of dozens of eggs and separate their parts by hand! It's practical and more hygienic.
A liquid egg yolk product has the same natural properties as egg yolk. of origin. Another advantage is its maximum safety and ease of storage.
Steps in making liquid egg yolks
The production of a liquid egg yolk product takes place in several stages in an environment that offers very strict hygiene conditions: within the Igreca plant, each of the sectors involved in the transformation of egg yolks into liquid egg products is partitioned and isolated from each other.
The fresh eggs used are carefully selected before passing through a machine that breaks their shells cleanly. Once the yolk has been stripped of its envelope, it is separated from the white, filtered and collected in a special tank. It is then pasteurized to guarantee its microbiological quality and extend its shelf life.
Liquid egg yolk: the same quality as fresh eggs
A liquid egg yolk product has the same nutritional qualities as a natural egg: it contains the same amount of protein, essential animal acids and vitamins A, B, D and E. Its functional properties are also equivalent to those of a natural egg. Its functional properties are also equivalent. The food industry and professional chefs make no mistake: they know how to exploit the high lipid content of liquid egg yolk to make their pastries. One of these molecules, lecithin, is an emulsifier that gives sauces such as mayonnaise their firm, creamy texture.
Egg yolk is also a "coloring" agent. It gives cakes and cookies that appetizing hue.
As a binding agent, it favors the combination of certain ingredients and ensures the homogeneity of the whole.
Thanks to its lecithin, a liquid egg yolk facilitates demolding operations and limits the development of ice crystals in frozen foods.
Origin of egg yolks processed by Igreca
The eggs processed by Igreca come from farms that practice the farming methods authorized by French and European regulations. We take great care to respect animal welfare, a guarantee of the quality of the eggs we receive.
Each farming method is marked by an official code that attests to compliance with a certain number of standards (this information appears on the label applied to the packaging of the egg product):
Code 0 corresponds to an organic farm: the hens have an outdoor run and are fed exclusively organic feed.
Code 1 designates open-air rearing: as the name suggests, this type of production means that the hens have access to an outdoor area. In supermarkets and markets, these standards are certified by a red label.
Code 2 indicates floor rearing: hens are kept in a dedicated building where they enjoy freedom of movement and circulation.
