Standard - Code 200	Free Flow- Code 210
Fat	56% minimum
Protein	30% minimum
pH	6.0 to 6.8
Moisture
Standard	5% maximum
Free Flow	3.5% maximum
Standard Plate Count	10,000/gm. maximum
Coliform	10/gm. maximum
Yeast and Mold	10/gm. maximum
Salmonella	Negative as determined by USDA method of analysis

Application:
Use in sweet doughs, cake mixes, egg noodles, ice cream, or when formula calls for egg yolk.

Description:
Standard - pasteurized egg yolk.
Free Flow - less than 2% sodium silico aluminate added as an anti-caking agent.

Conversion:
In most formulas - 1 part egg yolk and 1 1/4 parts water by weight.

Storage:
Cool, dry storage recommended.

Packaging:
Available in 50 lb. poly-lined fibre cartons.

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