The package contains one kilogram of liquid egg yolk. It consists primarily of proteins and fat. It equals the yolks of about 54-60 eggs. Generally it is used for the production of mayonaisse and is spread on pitta and other fermented pasta products.
If stored at temperatures of 0- +4 °C, shelf life is 30 days. After removing from cold storage, it must wait until it warms up to room temperature and must be shaken before use.
