Inicia produced over 100,000 L of pasteurised eggs in 2012, which represents 2,000,000 shell eggs.
This product is targeted to the catering industry.
Pasteurisation is a process that destroys potentially harmful microorganisms in food by applying a precise amount of controlled heat for a specified period of time. Although pasteurisation does not sterilize food, i.e., eliminate all microorganisms, proper application of the technique renders foods safer for consumption.
- Breaking eggs mechanically
- Pasteurisation, i.e. increasing the liquid egg temperature up to 64.4°C and gradually reducing it to 4°C over a specific lapse of time.
- Filling containers
- Storage at 4°C
- Delivery to clients in refrigerated vehicles