Breaking & Filtration
Shell removal and filtration in a hygienic process designed to exclude unwanted material.
AL-GHADEER'S NEXT EXPANSION
IN DEVELOPMENT — COMING SOON
Pasteurized Liquid Egg Safer Handling. Faster Operations.
Al-Ghadeer Poultry Farms is developing professional pasteurized liquid egg solutions for hotels, central kitchens, bakeries and food manufacturers seeking easier handling and more consistent performance.
Enhanced Food Safety
Ready to Use
Lower Waste
More Consistent Results
Controlled Heat TreatmentDesigned to improve safety while preserving product functionality
Accurate Portion ControlEasier measuring, costing and production planning
Reliable Cold ChainChilled storage and transport according to final product specifications
Professional Solution
For high-volume food operations
WHAT IS PASTEURIZED EGG?
The Same Egg, Reimagined for Professional Operations
Pasteurized liquid egg is shell egg that is broken, removed from the shell, filtered and heat-treated under controlled conditions to help reduce microbial risk before hygienic filling and chilled storage.
The goal is not to change the nature of the egg, but to provide it in a ready-to-use format that reduces manual preparation and supports faster, cleaner and more consistent operations.
Important: The project is still in development. Final processing parameters, shelf life and pack sizes will be confirmed after specifications and validation are completed.
THE PLANNED PRODUCT JOURNEY
From Shell Egg to a Ready-to-Use Pack
An integrated process inside a controlled facility, with hygiene, quality and traceability controls at every stage.
Controlled Pasteurization
Precisely controlled heat treatment designed to improve safety while retaining required functional properties.
Hygienic Filling
Secure filling in formats suited to business customers, supported by clear handling and traceability information.
Chilling & Distribution
Chilled storage and distribution designed to protect product quality until it reaches the customer operation.
WHAT DOES THE CUSTOMER GAIN?
Operational Value Beyond the Pack
Enhanced Food Safety
Reduced direct handling of raw shell eggs can help operations manage contamination risks more effectively.
Faster Preparation
No need to manually crack large volumes of eggs, reducing preparation time and improving team efficiency.
Recipe Consistency
Standardized measurement supports repeatable results across baking, cooking and daily production.
Lower Waste
No shell waste and less loss from breakage or handling, with more accurate use of the required quantity.
Clearer Costing
Weight- or volume-based use makes recipe costing, yield control and planning easier.
Cleaner Operations
Less shell handling, cracking and cleanup supports a cleaner and more manageable work environment.
THE PRACTICAL COMPARISON
Shell Eggs or Pasteurized Liquid Egg?
There is no single best choice for every situation; the right option depends on operational scale and use case.
| Comparison Point | Pasteurized Liquid Egg | Traditional Shell Eggs |
|---|---|---|
| Format | Liquid, ready to measure and use | Requires manual cracking and shell removal |
| Time & Labour | Lower for high-volume operations | Increases as egg volume grows |
| Waste | No shell waste and more accurate portioning | Shell waste and possible breakage or loss |
| Recipe Consistency | Standardized and easier to repeat | Natural variation between egg sizes |
| Best Use | Hotels, bakeries, central kitchens and factories | Household use and applications requiring the shell egg format |
The bottom line:
Pasteurized egg does not replace shell eggs in every application, but it is often more efficient when speed, safety, volume and consistency are critical to the operation.
NUTRITIONAL VALUE
Does Pasteurization Reduce the Egg's Nutritional Value?
When the product is 100% whole egg with no formulation-changing additives, its core nutritional value remains very close to shell egg when compared on an equal weight or quantity basis.
Pasteurization is designed as a controlled heat treatment whose primary purpose is improved safety, not turning egg into a nutritionally different product. Final values may vary slightly by product type, formulation and approved specification.
Complete, high-quality protein source
Natural fats and nutrients in whole egg
Fair comparison should use equal weight or actual egg content
A Tray of Eggs or a 5-Litre Pack?
Compare Content, Not Packaging
The accurate comparison depends on net weight and product type: whole egg, white or yolk. Final egg equivalent and servings will be stated on the approved product label and specification sheet.
WHO IS IT DESIGNED FOR?
A Flexible Solution Across Food Sectors
Hotels & Resorts
Breakfast buffets, main kitchens and high-volume room-service operations.
Bakeries & Pastry
Cakes, baked goods, fillings and recipes that require consistent measurement.
Central Kitchens
Fast preparation of large volumes with less cracking and cleanup work.
Food Manufacturing
Sauces, mayonnaise, ready meals and industrial formulations according to specification.
Catering & Food Service
Events and operational sites requiring speed, safety and easier storage.
Professional Restaurants
Omelettes, scrambled eggs, sauces and repeatable daily preparation.
SOLUTIONS UNDER DEVELOPMENT
Options for Different Recipes and Operations
Liquid Whole Egg
A versatile option for kitchens, bakeries, hotels and food manufacturing.
Liquid Egg White
For bakery, pastry and applications requiring separated, standardized egg white.
Liquid Egg Yolk
For pastry, sauces and formulations that depend on yolk richness and functionality.
FREQUENTLY ASKED QUESTIONS
What Customers Need to Know Before Launch
This information will be updated once final commercial product specifications are approved.
Is pasteurized egg already cooked?+
No. Pasteurization is a controlled heat treatment for improved safety, but the product remains a food ingredient to be used or cooked according to the recipe and final product instructions.
Does it require refrigeration?+
The planned product will be handled through a cold chain. Approved storage temperatures and shelf life will be clearly stated on the final pack.
Can it replace shell eggs in every recipe?+
It suits many applications using egg content, but some recipes or presentations require shell eggs or a specific egg fraction. Suitability depends on product type and recipe.
How many eggs are equivalent to a 5-litre pack?+
The precise number depends on product type, density and net weight. We will not publish a marketing estimate before specification approval; the official equivalent will appear on the label and technical sheet.
Will different pack sizes be available?+
We are evaluating pack sizes suited to commercial operations. Final options will be announced after customer needs and the production line are confirmed.
YOUR NEXT PARTNER IN PROFESSIONAL EGG SOLUTIONS
Does Your Business Use Eggs at Scale?
Tell us your expected demand, business type and preferred pack sizes. Your input will help us develop a solution aligned with real market needs.