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Egg processing

Explore the main stages of industrial egg processing, from reception and grading through pasteurisation to packaging and storage.

ReceptionGradingBreakingFiltrationPasteurisationPackagingDrying / freezingDispatch
Processing in action

Egg transport on the processing line.

See eggs moving along an industrial conveyor towards the next stage of processing. The video documents the visible transfer of eggs, not every stage of the production process.

Original footage supplied for the ELCON website.

Real photo of egg trays inside production equipment

Egg conveyor · real production footage

Production journey

Eight key processing stages

Egg reception and quality checks
01

Egg reception and quality checks

Eggs are received, inspected and graded. Industrial quality checks may cover shell integrity, cleanliness, freshness and compliance with specifications.

Inspection and grading
02

Inspection and grading

Automated lines may include candling, crack detection and weight grading, depending on the intended product and facility.

Automatic breaking and separation
03

Automatic breaking and separation

Egg-breaking machines open the shells. The contents are processed as whole egg or separated into yolk and white according to the product.

Filtration, cooling and homogenisation
04

Filtration, cooling and homogenisation

Filtration removes potential shell particles, cooling supports controlled handling, and homogenisation helps create a consistent liquid product.

Pasteurisation and laboratory checks
05

Pasteurisation and laboratory checks

Controlled heat treatment reduces microbiological risk while protecting functional properties. Critical parameters and samples are monitored.

Filling and packaging
06

Filling and packaging

Liquid products are filled into suitable food-grade packaging, labelled and prepared for storage and distribution.

Freezing or spray drying
07

Freezing or spray drying

Depending on the product, egg ingredients may be frozen or spray dried to produce powdered egg products.

Storage, traceability and dispatch
08

Storage, traceability and dispatch

Finished products are stored under appropriate conditions. Batch records support traceability, while storage temperatures depend on product type.

Quality & safety

Technology and product quality

Pasteurisation

Pasteurisation parameters are tailored to the type of egg product. Hygiene, cleaning procedures, sampling and batch traceability are essential to reliable food production.

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Quality systems

Controlled production from receipt to distribution

ELCON's October 2026 company presentation lists these systems and capabilities. For current certificate validity and scope, please request the applicable documentation.

HACCP and ISO 9001:2015

Food-safety controls and quality management; veterinary approval number 628.

Kosher and Halal

Both certifications are listed in the company's 2026 presentation.

Cold chain

Temperature-managed production, storage and distribution.

In-house laboratory

Laboratory capabilities supporting product testing and quality monitoring.