Salted Egg Yolks - 37% Solids (Liquid & Frozen)  

Salmonella	Negative - USDA Method of Analysis
Standard Plate Count	10,000 / gm. Maximum
Coliform	10 / gm. Maximum
Yeast & Mold	10 / gm. Maximum
Solids, Total	44.0% Minimum
Solids, Egg	37.0% Minimum
Salt (As Additive)	10% Approximately
Fat	15.0% Minimum
Protein	21.0% Minimum
pH	6.5 +/- .5%

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