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The technology of bread and bakery products

Eggs and egg products

Eggs and egg products
Flour, dough, flour, yeast. water, oil, Sugar, SugarIn the baking industry use eggs food (toast 27583-88); Frozen egg products, egg egg, egg yolk and protein (OST 49-197-83) and egg powder (TOAST 2858-82). The use of duck and goose eggs are allowed only in the production of small buns and rusks products.
Chicken eggs Vikoristovuyat pershoi i friend of category. About judgment I am judged by their purity, masoy, svіzhistyu. Svіzhі eggs do not smear the outside smell, the scalarupa is clean, without plyam. When the hour of the egg is not broken, you can break the egg with a sweet smack and smell, it is easy to enter the egg into the hole. The egg of a chicken is approximately 40 - 60. Indicators of the sustenance of frozen egg products and egg powder are given in Table. 25.
Table 12                Quality of egg products

Indicator

Egg

Egg

Egg

Egg

melange

yolk.

white

powder

Consistence:

frozen

Hard

Hard

Hard

In powder form

after thawing

Liquid, homogeneous

The thick, liquid

The liquid is allowed not entirely homogeneous

 

Color:

frozen

Dark orange

Pale yellow

From whitish-yellow to yellowish-green

Witz light yellow to bright yellow

after thawing

From light yellow to light orange

From yellow to pale yellow

fawn

 

The smell and taste

Typical to this product without foreign taste and smell

Moisture,%, not more:

75

54

88,2

4-8,5

Fat content,%, not less:

10

27

Traces

35

Mass fraction of proteins,%, not less:

10

15

11

45

The acidity, ° T, not more

15

30

10*

Alkalinity, ° T, not more

14

pH

not below

not above

not below

 

7

5,9

8

 

The temperature of the product (middle weight), ° C, not higher

6-10

6-10

6-10

Solubility,%, not less

85

Mass fraction of ash,%, no more:

4

The titer of E. coli bacteria, not less:

0,1

0,1

0,1

0,1

Bacteria of the genus Salmonella in the product 25 sm3

not allowed

* As per 100 g of a mixture consisting of egg powder% 25 75% and water for swelling the powder mixture to stand for 15 minutes.

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