Eggs for cake shops - Import export

Equivalent to 22 eggs per kg. Pasteurised whole eggs are used to make omelettes, custards, sponge cakes, brioches, pastries, etc. A product made from eggs laid in France. Available in 1kg, 2kg or 5kg bottles.

10 KG Kraft Bag. Intended Use 1 kg Sudem Cake mix, add with 250 ml water, 300 ml oil and 250 gr (5 eggs) are whipped in mixer for 5 minutes.Obtained product is baked at 180 °C for 4045 minutes.1 year Storage in a cool and dry place

10 KG Kraft Bag. Intended Use 1 kg Sudem Cake mix, add with 250 ml water, 300 ml oil and 250 gr (5 eggs) are whipped in mixer for 5 minutes.Obtained product is baked at 180 °C for 4045 minutes.1 year Storage in a cool and dry place

10 KG Kraft Bag. Intended Use 1 kg Sudem Cake mix, add with 250 ml water, 300 ml oil and 250 gr (5 eggs) are whipped in mixer for 5 minutes.Obtained product is baked at 180 °C for 4045 minutes.1 year Storage in a cool and dry place