Large leavened products and pastries: the balanced yolk and sugar give more softness and stability

Yolk 33: egg yolk and sugar in a single product

Yolk 33 is a strategic, value-added product composed of egg yolk and 33% perfectly solubilized sugar. This formulation gives preparations viscosity, wetting properties, and stability—particularly valuable characteristics when working with rich doughs and products designed to maintain a pleasant consistency over time.

Tuorlo 33 stands out for its versatility. It's ideal for festive leavened products, breakfast pastries, creams, shortcrust pastry, and many other preparations that require a well-balanced egg yolk and sugar content.

The Pluses of Yolk 33

The sugar is already perfectly dissolved within the product: a feature that helps improve the viscosity of the dough and gives it a high wetting capacity. The precise balance between the two components, achieved through careful technological processing, creates a high-performance blend in which the dissolved sugar helps preserve the integrity of the recipe.

Product management is also designed for professional needs. The 180-day shelf life allows for strategic inventory and production planning throughout the year. One carton contains 670 g of egg yolk, equivalent to approximately 37 egg yolks, and 330 g of sugar: a precise ratio that allows you to work with a pre-balanced mix, without having to manage the two components separately.

Panettone

Traditional panettone is one of the great leavened products where careful selection of ingredients is crucial to achieving a rich, structured dough that can withstand prolonged kneading. Yolk 33 can be used in multiple batches, combined with the remaining ingredients in the leavened product, whether traditional or flavored.

The formulation with already solubilized sugar contributes to the dough's viscosity and moistening properties, characteristics particularly suited to a rich leavened product like panettone. The gradual addition of Yolk 33 also allows for proper management of the dough's structure during kneading, resulting in a soft and well-developed final product.

Le Naturelle talks about eggs in everyday life

Le Naturelle, a Eurovo Group brand, has launched a new integrated campaign conceived by Tend Global Communication, developed through an omnichannel strategy across TV, connected TV, radio, and social media. The concept associated the egg with the figure of the mother, depicting two familiar presences capable of accompanying different generations and moments. The commercial showcased various consumption opportunities and highlighted the brand's products, accompanied by a cover of "Viva la mamma" performed by Gaia Bennato. The campaign spanned Instagram, Facebook, and TikTok, with video content, storytelling, AI-generated materials, and the involvement of micro-influencers and brand advocates, aiming to strengthen brand awareness and consideration. According to Federico Lionello, sales and marketing director of the Eurovo Group, the initiative aimed to support the growth of the brand and the egg category. The campaign was complemented by Naturelle WIN, a prize-giving initiative in large-scale retail outlets with daily prizes and a final trip to the Seychelles.

Italian croissant

The Italian cornetto is one of the most iconic breakfast products, and it differs from the French croissant in part because of the egg in the dough. It's made from a leavened dough enriched with butter, milk, sugar, honey, and flavorings, which is then laminated with butter, shaped, and left to rise before baking. In this recipe, Tuorlo 33 contributes to the richness of the dough and its ability to maintain a well-aerated structure.

Rose cake

Torta di rose is a sweet leavened cake with a distinctive shape created by rolling the dough and dividing it into portions that, during leavening and baking, take on the appearance of numerous roses. The dough includes yeast, sugars, honey, flavorings, butter, and eggs; it is then rolled out, filled with a butter, sugar, and vanilla cream, rolled, and cut. The use of di Tuorlo 33 helps create a rich, soft, and moist dough.

Semi-sweet rolls

Semi-sweet rolls are small leavened baked goods, perfect for breakfast but also as a base for sweet or savory fillings. The recipe is rich in butter and cream, and the use of Yolk 33 helps create a soft, well-structured dough.

These aspects are particularly important for all shapes and for preparations that soften quickly after cooking. Tuorlo 33 offers professionals a versatile, strategic, and reliable ally for excellent performance.