Egg Processing

Pasteurisation

At D.Wise Ltd quality is paramount. Legislation requires egg to be heated to 64.4°C for 2.5 minutes in order for it to be classed as pasteurised. This time/temperature is enough to destroy all pathogens and reduces total bacterial counts to a low level. The process starts with the shell eggs being broken on automated machines. The breaking machine extracts the egg from its shell. The egg is then either divided into egg white, egg yolk or it remains as liquid whole egg.

Pasteurisation1
Pasteurisation2
After pasteurisation, the egg is cooled to below 4°C then packed into containers ready to be transported to its final destination. The quality of the product is carefully monitored throughout the whole process and HACCP plans are in place.

Our product can be can packaged using a variety of formats to suit your requirements:

  • 10kg Bag in a Box
  • 10kg Bag in Dolavs
  • 500kg Pallecon
  • 1,000kg Pallecon

Extended Shelf Life Egg

We also produce Extended Shelf Life Egg using Wave technology. SANOVO WAVE TECHNOLOGY is the first real innovative system that can claim to produce extended shelf life products while maintaining the functional properties of the egg. WAVE TECHNOLOGY, is a system that applies high frequency / high voltage electrical fields to the liquid egg stressing bacteria without compromising the functionality property. This specialist equipment significantly enhances the products shelf life.

Our Extended Shelf Life egg comes packaged in either 10kg Bag-in-Box or 10kg Bag-in-Dolav (up to 500kg).

Union Jack Egg
Bag in a Box