Pasteurised Liquid Egg Yolk 1 kg — Pastagialla

What is this product?

Pastagialla Rosso Più is pure pasteurised liquid egg yolk in a 1 kg pack. It gives professional kitchens a ready yolk base without cracking and separating eggs for every batch.

Producer and format

The Pastagialla name identifies the Rosso Più line. The format is one 1 kg pack of liquid yolk for measured, repeatable foodservice production.

Organoleptic profile

The yolk has a rich yellow colour, a round egg flavour and the natural lecithin function that supports binding and emulsification. Its smooth liquid texture blends quickly into cold and warm recipes.

Professional uses and dosing

Use it for mayonnaise, emulsified sauces, zabaglione, custards, pastry cream, gelato bases, fresh egg pasta and egg wash. For mayonnaise, start around 15 to 20 g yolk per 100 to 150 ml oil and adjust to the recipe.

Common mistakes to avoid

Do not treat liquid yolk as a whole egg, leave it unrefrigerated during mise en place or add it suddenly to a hot mixture. Weigh portions and temper into warm preparations.

Storage and handling

Keep refrigerated. After opening, reseal the pack promptly and use it within the period shown on the packaging. Use clean utensils and avoid returning unused yolk to the pack.

LAPA delivery in Switzerland

LAPA supplies this chilled foodservice ingredient across Switzerland from the Embrach warehouse, serving restaurants, pastry shops, bakeries, hotels and canteens through regional delivery rounds.

Who it is for

Useful for pastry and catering teams that want faster mise en place, measured dosing and consistent results in emulsions, creams, desserts and fresh pasta.