Industry
Table Eggs for Bakeries and processing
Bakeries and processors judge eggs on functional performance: aeration, emulsification and binding. Interior quality and freshness drive the result.
What this sector needs
- High Haugh units and firm whites for reliable aeration
- High-standing yolks for emulsification and colour
- Consistent volume for continuous production runs
How we meet it
We ship with Haugh units of 78 to 90 at dispatch and screen every batch for interior quality, so functional performance is repeatable batch to batch. Full-container programmes keep your lines supplied.
Grades: Large and Extra-large for whole-egg use; Small and Medium for processing where cost per unit matters.
Let us discuss your requirement
Share your destination port, monthly volume and pack preference. Our export desk responds with a commercial offer, not an automated acknowledgement.