Typical Specifications

SPECIFICATION	LIQUID OR FROZEN			DRIED
				WHOLE		YOLKS			WHITES
	WHOLE	YOLK (6)	WHITE	PLAIN	FREE (1) FLOW- ING	PLAIN	FREE (1) FLOW- ING	SCRAM. EGG	SPRAY DRIED	PAN DRIED
MOISTURE - %	-	-	-	5.1 max.	3.0 max.	5.0 max.	3.0 max.	2.5 max.	8.0 max.	14 max.
TOTAL SOLIDS - %	24.2	43.0	11.45	-	-	-	-	-	-	-
CRUDE PROTEIN - %	11.95	15.5	9.8	47.35	45	34.25	33.57	34.3	81.1	74
TOTAL LIPIDS - %	10.2	25.6	nil	40.95	40	55.8	54.68	36.5	<0.2	nil
pH	7.3± .3	6.2±.1	8.9±.3	8.3±.3	8.3±.3	6.4±.3	6.4±.3	-	7.0±.5	5.5±.5
CARBOHYDRATES (2) - %	1.05	1.15	1.05	SOP	SOP	SOP	SOP	17	glu. free	glu. free
TOTAL MICROBIAL COUNT /g	<5,000	<5,000	<5,000	<10,000	<10,000	<10,000	<10,000	<10,000	<10,000	<10,000
YEAST /g	10 max.	10 max.	10 max.	10 max.	10 max.	10 max.	10 max.	-	10 max.	10 max.
MOLD /g	10 max.	10 max.	10 max.	10 max.	10 max.	10 max.	10 max.	-	10 max.	10 max.
COLIFORM /g	10 max.	10 max.	10 max.	10 max.	10 max.	10 max.	10 max.	-	10 max.	10 max.
SALMONELLA /g(3)	Neg.	Neg.	Neg.	Neg.	Neg.	Neg.	Neg.	Neg.	Neg.	Neg.
GRANULATION	-	-	-	100% USBS-16	100% USBS-16	100% USBS-16	100% USBS-16	-	100% (4) USBS-16	SOP
OTHERS(5)	-	-	-	-	-	-	-	-	-	-

1. Free flowing products contain less than 2% sodium silocoaluminate.
2. Most dried egg whites are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).  
3. Negative by USDA approved testing procedures.  
4. U.S. Bureau of Standards.  
5. Additives and performance specifications may be specified on purchase.  
6. Egg yolks separated on automated egg breaking machines may contain as much as 17% egg white; natural egg yolk contains about 43% solids; with added ingredients 48% by weight.

FACT 3.1 — Egg product processors work with manufacturers to meet specifications and special needs. Manufacturers should contact egg processors for specific requirements.

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