Hard boiled whole egg

Hard boiled A category eggs, cooled and peeled (shell less) in brine. Oval-shape, typical of hen egg. Smell and taste - adequate to boiled egg. Visible trace of the air chamber is no larger than 6 mm. Egg white - white, clean, undamaged, free from residues of the shells. The pickle - clear, colorless, taste - slightly sour and salty. Intended use: HoReCa Channel, direct consumption, delicatessen products. In citric acid with salt. Shelf life 30 days. After opening use within 5 days. Storage at temperature 0-(+4)0C. In acetic acid.(citric acid, acetic acid, salt, sodium benzoate). Shelf life 42 days. Storage at temperature 0-(+4)0C. Quality criteria: Proteins Min 12%, Fats min. 8%, Carbohydrates 1 % - 2 %, pH 6,0 to 6,5; Energy value 550 kJ- 585 kJ / 133 kcal to 141 kcal. Packing(pail with lid): ~140 eggs, 7 kg net ~110 eggs, 5 kg net ~60 eggs, 3 kg net ~14 eggs, 0,7 kg net

Hard boiled A category eggs, cooled and peeled (shell less) in brine.