Verpoorten produces egg liqueur according to a secret family recipe in Bonn, from yolk separation to bottle filling
VERPOORTEN GmbH & Co. KG
BonnNew on Amplifa
About Verpoorten
VERPOORTEN GmbH & Co. KG is a family business in its fifth generation, headquartered in Bonn, producing egg liqueur according to the unchanged, secret family recipe of Eugen Verpoorten. Production comprises the fully automatic separation of fresh grade A egg yolk and egg white on modern egg-breaking machines, the production of the egg liqueur in stainless steel tanks under controlled conditions, and the filling into glass bottles made of recycled glass on automated filling lines with bottle inspection, filling, sealing and labeling. The product range includes VERPOORTEN ORIGINAL (20 % vol) as well as varieties such as Peach-Passion Fruit, Bombardino with whisky and Jamaican rum, egg punch and vanilla, all without the addition of emulsifiers, thickeners and stabilizers. The resulting egg white is supplied as a raw material to businesses in the confectionery and pastry trades. In addition to its own brand, there are licensing partnerships with companies such as bofrost*, Jacobs, Wicklein/Schmidt, Kuchenmeister and Rüdesheimer Confiserie. The products are distributed in around 30 countries; quality and sustainability are safeguarded by an in-house food testing laboratory, EcoVadis certification, a photovoltaic system and a combined heat and power unit.
- Site
- Bonn
- Processes
- Egg breaking (fully automatic separation of yolk and egg white), Production of egg liqueur in modern stainless steel tanks under controlled conditions, Filling (filling, sealing, labeling, packaging of glass bottles), Quality control / laboratory testing of raw materials (in-house food testing laboratory), In-house food testing laboratory, Licensed production (bofrost*, Jacobs, Wicklein/Schmidt, Kuchenmeister, Rüdesheimer Confiserie,, Online shop, Distribution in around 30 countries
- Materials
- Fresh egg yolk (hen's egg, grade A), Agricultural alcohol, Whisky, Jamaican rum, Recycled glass (bottles), Aluminium (closure)
- Certificates
- EcoVadis sustainability certification, In-house food testing laboratory, ISO 9001
- Founded
- 1876
- Industries
- Spirits/Egg liqueur, Food/Delicacies, Confectionery/Bakery (licensed products), Bakers/Confectionery (licensed products)
- 01
Sampling and raw material inspection
- 02
Laboratory testing in the in-house laboratory
- 03
Fully automatic egg breaking (separation of yolk/egg white)
- 04
Production in stainless steel tanks according to the family recipe
- 05
Tank storage
- 06
Filling, sealing, labeling
- 07
Packaging and shipping
Ingredients and Processes
Fresh egg yolk (hen's egg, grade A)
Main raw material of the egg liqueurs, obtained through fully automatic egg breaking.
Agricultural alcohol
Alcohol carrier in Verpoorten Original with 20 % vol.
Whisky
Refinement of Bombardino (5.7 %).
Jamaican rum
Refinement of Bombardino (3.3 %).
Recycled glass (bottles)
Glass bottles are manufactured using recycled glass.
Aluminium (closure)
Closure material of the bottles.
Locations
Bonn
DEHeadquarters, production, laboratory, filling, warehouse
- Materials
- Fresh egg yolk (grade A), agricultural alcohol, whisky, Jamaican rum
- Fully automatic egg-breaking machine (Seymour)
- Filling line with bottle inspection, filling, sealing, labeling
- Stainless steel tanks (production and tank storage)
- Photovoltaic system (3,500 m², up to 183.4 kWp)
- Gas-powered combined heat and power unit
- In-house food testing laboratory
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Egg breaking (fully automatic separation of yolk and egg white)Other | – | – | – | – | – |
| Production of egg liqueur in modern stainless steel tanks under controlled conditionsOther | – | – | – | – | fresh egg yolk, agricultural alcohol, sugar, water, salt |
| Filling (filling, sealing, labeling, packaging of glass bottles)Other | – | – | – | – | recycled glass (glass bottles) |
| Quality control / laboratory testing of raw materials (in-house food testing laboratory)Testing | – | – | – | – | grade A eggs |
5 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Egg-breaking machine (fully automatic yolk/egg white separation) | Seymour | – | – | 1965/1988- | Bonn |
| Filling line (automatic bottle inspection, turning, filling, sealing, labeling) | – | – | – | – | Bonn |
| Stainless steel tank (production and tank storage) | – | – | – | – | Bonn |
| Photovoltaic system (3,500 m², up to 183.4 kW/hour) | – | – | 3,500 m2 | 2010 | Bonn |
| Gas-powered combined heat and power unit (CHP) | – | 1 | – | 2012 | Bonn |
Additional services
Reference customers
Quality
Controlled quality since 1876: from sampling of the freshly delivered grade A eggs to the in-house food testing laboratory and through to filling, consistent quality controls accompany the entire production process.
| Evidence | Bonn |
|---|---|
| In-house food testing laboratory | |
| EcoVadis sustainability certification | |
| ISO 9001 |