We have serious enquiry for the following Egg Yolk which should comply with the following specifications.
1.    General Descriptions:

            It is composed of 89% of pasteurized egg yolk with 11% salt
            added, liquid  with  yellow  colour  &  is  used in mayonnaise
            products.  It should be free of any foreign matters, Sudan Red
            dyes.

2.    Physico-Chemical Standards:
           pH                      -     6.0 6.5
            Total Solids %          -     49.0 50.0
            Salt %                  -     11.0 11.5
            Lipids %                -     24 � 0.5
            Protids %               -     13.5 � 0.5
3.    Microbiological Standards:
            Total Yeast             -     < 100 cfu/g
            Total Mould             -     < 100 cfu/g
            Mesophillic Aerobes (30�C)    -     < 5000 cfu/g
            Enterobacteria                -     < 10 cfu/g
            Staphyloccus                  -     Negative / g
            Salmonella              -     Negative / 25 g
            Listeria                      -     Negative / 25 g
4.    Storage Conditions:     Stored at recommended ambient temperature of
      < 28�C, away from sunlight
5.    Shelf Life:       One year from date of manufacturing
6.    Packaging / Labeling:
                        The material shall be packed in plastic bag-in-box.
                        The box shall be labeled as
      &nbp;                       Name of the Material
                              Suppliers Name & Address
                              Gross and Net Weight
                              Batch / Lot # for traceability purposes
                              Production Date
                              Expiry Date
                              Storage conditions