LYON
Today, more than 25% of the eggs consumed in the world, are in liquid form, either Whole, White or Yolk, or sweet or salted preparations.
To meet the demands of egg producers and processors, we have invested heavily in R&D in order to obtain a high quality product which can be stored for a very long time.
Goals
Our equipment can extend the shelf life of the egg while preserving its original functional qualities.
With the high performance of its pasteurizing technologies and its experience in aseptic process, ACTINI has become a leader in the design of egg processing lines.
ACTINI egg processing lines
The OVOPROCESSING division offers a range of complete lines for the production of egg products (liquid and powder) from breaking to packing, integrating a heat treatment and cleaning in place system manufactured in its facility.
With its expertise in the design of UHT milk sterilization, ACTINI has placed at the heart of its lines a patented ultra-pasteurization process to significantly increase the shelf life of processed egg products.
Mes compétences :
Agroalimentaire
Industrie laitière
SAP
