In the category of sauces we have egg products that act as emulsifier agent, cuagulatyn agent and texture agent.
Our egg products are made according to the type of product and need that each client requires to achieve the desired objective.
In the bakery sector we have egg products that fulfill the emulsion function at different levels, which drive our egg products to be made according to the type of product and the need of each client and objective.
In the pastry business we have egg products that act as emulsifier agent, moistening agent and aerationyn agent.
It is for this reason that our egg products are made according to the type of product and the need of each client, thus guaranteeing the desired objective.
In the food service category we have egg products designed to facilitate production and focused on improving productivity.
Our egg products facilitate the production of products and provide the function of agglutination, coagulation and aeration. These characteristics lead us to elaborate our egg products according to the type of product and need of each client, ensuring that they achieve their desired objective.
For this type of product we have egg white, which performs the function of gelling and agglutination. That is why our egg products are made according to the needs of each product and the requirements of each client, which allows us to ensure the desired objective.
In the category of nutritional supplements we have the greatest source of biological value, which is the egg white. This allows a healthy and super nutritious alternative.