Fresh eggs and processed egg ingredients with practical specifications for professional customers.
Fresh Class A eggs are suitable for retail, households and food preparation. Size classes are defined by individual egg weight.
| Size | Weight |
|---|---|
| XL | 73 g or more |
| L | 63 g to less than 73 g |
| M | 53 g to less than 63 g |
| S | Less than 53 g |
Packaging: 10-egg and 30-egg cartons, depending on availability. Allergen: egg.
Liquid whole egg, egg yolk and egg white can be used in bakery, confectionery, pasta, sauces, mayonnaise and professional catering. Pasteurisation supports microbiological safety while preserving useful egg functionality.
| Product | Typical use | Approx. dry matter |
|---|---|---|
| Whole egg | Bakery, pasta, confectionery | 22–24% |
| Egg yolk | Mayonnaise, sauces, desserts | 41–43% |
| Egg white | Bakery, foams, confectionery | At least 10.5% |
Packaging examples: 1 kg cartons, 5/10/25 kg food-grade buckets and bag-in-box. Handling: refrigerated storage according to product label and specification.
Frozen whole egg, yolk and white are suitable for food manufacturing where extended frozen storage is required. Product-specific thawing and handling instructions must be followed.
| Product | Applications |
|---|---|
| Frozen whole egg | Bakery, pasta, prepared foods |
| Frozen yolk | Sauces, mayonnaise, ice cream |
| Frozen white | Bakery and confectionery |
Example industrial packaging: 15 kg food-grade buckets. Typical frozen storage is at -18°C; confirm the exact shelf life with the product specification.
Egg powders are convenient for dry formulations, transport and storage. They can be incorporated into recipes after appropriate rehydration or used as dry ingredients.
| Product | Typical characteristics |
|---|---|
| Whole egg powder | Moisture max. 5%; fat min. 30% |
| Egg yolk powder | Moisture max. 5%; fat min. 56% |
| Egg white powder | Moisture max. 8%; protein approx. 80% |
Packaging example: 25 kg bags. Keep dry and cool according to the product specification. The exact shelf life and composition must be verified for each batch.
Eggshell powder is a mineral-rich by-product of egg processing, with calcium carbonate as its principal component. Its intended applications and compliance requirements depend on the final market and grade. Ask ELCON for the current analysis and approved uses.
Request technical dataFormats listed by ELCON in its company presentation dated 16 October 2026. Available variants depend on the product and order; ask our sales team for confirmation.
Brown and/or white eggs in M (53–<63 g) and L (63–<73 g) sizes in the 2026 presentation. The S size is shown elsewhere in the general weight classification; contact sales about current availability.
Liquid, frozen and dried lines include whole egg, egg yolk and egg white; dried products also include fermented egg white.
Note: some technical specifications on the legacy website describe different pack sizes. Confirm current product-specific formats with ELCON.