Salted Whole Eggs - 33% Solids (Liquid & Frozen)  

Standard Plate Count	10,000 / gm. Maximum
Coliform	10 / gm. Maximum
Yeast & Mold	10 / gm. Maximum
E. Coli	Negative
C.P. Staphylococcus	Negative
Total Solids	39.5% Minimum
Egg Solids	33.0% Minimum
Salt (As Additive)	10.0% Approximately
Fat	19.0% Minimum
Protein	13.0% Minimum

INGREDIENTS: Whole Egg, Egg Yolks, and Approximately 10% Salt
PACKAGING: 30lb. Plastic Containers, Tankers, and Poly-Lined Drums