Egg products are transferred in the plant by sanitary pumps, valves and pipes. Refrigerated tanks are used to store egg products. Non-egg ingredients, such as salt or sugar, are added prior to pasteurisation and must be uniformly blended. At this time, composition of the product is tested to assure meeting accepted standards.
Sometimes egg products need to be standardized since separation of yolk and white is not always 100% successful, or the requirements for the product batch do not agree with measurements.