Modern technology creates opportunities

Breaking and separation

Källbergs uses the latest technology to crack and separate eggs into their different components. In recent years we have renewed much of our production machinery to ensure higher, more consistent quality, greater control possibilities, improved capacity and a better working environment for our employees.
Pasteurisation

We safeguards the microbial quality of the eggs we produce through pasteurisation and hygienic handling. Depending on the process, this may be done either before or after the drying stage. In the case of powdered egg white we use a heat treatment method that is largely unique to us. This method is highly effective and gives us a homogeneous end product that is of high quality. For whole eggs and yolks we use conventional pasteurisation.

Drying

Drying liquid egg to produce powder is one of the most critical stages in our process. We have developed the technology and methods for drying a large number of food products, including fats and fruit. By using an agglomeration process we can adjust the powder texture and thus offer powder with a range of free-running and solubility properties to match the customer’s requirements. Over the years Källbergs has developed egg products that are dried in combination with other ingredients to improve and preserve the practical properties of the egg.

 
Traceability  

Källbergs’ naturally operates a system that provides full traceability for the ingredients we use and the products we supply.

Quality

Källbergs is committed to consistent high quality. We have our own laboratory where we test our ingredients and end products. We check everything from microbial levels to ease of whipping and baking performance. Källbergs also holds ISO certification, and most of our products are Kosher and Halal certified.