The best in eggs since 1960

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A wide range of egg products

« Liotized eggs » ARE
UNIQUE PRODUCTS
WORLDWIDE

Liotization is a patented process
that allows the heat-treated egg
to be stored for six months at room temperature,
without preservatives or additives.

Liotization is a patented process that allows the heat-treated egg to be stored for six months at room temperature, without preservatives or additives.

LIOT and EUROVO

A European leader in the egg product market

The strength of a group that integrates the production chain

Traceability throughout the supply chain
  • Rigorous selection of suppliers
  • Control of the entire production chain: upstream, feed, breeding, egg-laying sites, processing sites, etc.
A certified production chain and factories
  • HACCP quality assurance system
  • Traceability to ensure food safety
  • Consistent quality
Experience and innovation at the service of customers
  • Know-how, innovation, advanced technologies and processes
  • Industrial and logistical flexibility
  • Flexibility to meet market expectations

LIOT is present on all major markets

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Agri-food industry

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Out-of-home food services, Bakery and confectionery, and delicatessens

Sports and protein nutrition con

Sports and protein nutrition

Our PRODUCTS

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Frozen egg products

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Liotized products

Liquid egg products

Liquid egg products

Powdered egg products

Powdered egg products

Confidoeuf

Confidoeuf

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Egg derivatives

RECIPES

Custard with Plombière

We recommend that the Plombière be whisked before use. Whisking: mix vigorously with a whisk until the mixture becomes frothy and light-coloured.Ingredients 1 kg Plombière 3 l milk 100 gr sugar Method Heat 3 litres of milk with 100 g of sugar.Bring to a boil.Pour the...

Daquoise

Method Mix all ingredients above in a bowl.Divide the dough into two moulds of the same shape and size, without forgetting to place a parchment paper in them beforehand. Mettre au four environ 20 minutes thermostat 7.Take the two cakes out of the oven and place them...

Macaron

Ingredients 560 g sucre glace 360 g poudre d’amandes 250 g blanc d’œuf Progrès 75 g sucre semoule 12 g blanc d’œuf en poudre Spécial Pâtissier Method Mix and sift together: almond flour and confectioner's sugar. Whisk together: egg whites, powdered egg whites and...
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