Food production
In processed food recipes, egg is used for functions such as binding and emulsification.
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Shell eggs supported by controlled production and cold storage infrastructure.
We produce shell eggs in closed-system, computer-controlled poultry houses. Automatic collection belts carry the eggs to our cold store without hand contact, where they are packed for table consumption and for pasteurised egg production.
Our Complex C facilities include production poultry houses, control laboratories and cold storage. For commercial orders, we agree on grade, size, packaging and shipping method together with you.

In processed food recipes, egg is used for functions such as binding and emulsification.
Product grading is an important parameter in various serving and preparation processes.
We keep eggs in our cold stores and distribute them through our marketing network.
Shell eggs may be used as an ingredient on breaking and preparation lines suited to the product and the facility.
Grading, traceability and storage conditions are important in serving, breakfast and recipe applications.
The binding, colouring and structure-forming functions of egg are used in dough and pastry systems.
Egg size, packaging integrity, transport conditions and checks for broken/cracked eggs are key criteria in commercial evaluation.
In product selection, we consider not only the name or area of use, but also your production conditions and specification requirements.
Request technical informationShell eggs are produced at Complex C in Manyas-Yeniköy.
Tracking production batches and product movements makes it easier to evaluate quality issues.
Grade, size, packaging, storage conditions and shipping criteria should be confirmed.

Tell us your application, the form you need and any technical requirements, and ask about the right product family.
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