Eggs and egg products
In 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
|frozen||Hard||Hard||Hard||In powder form|
|after thawing||Liquid, homogeneous||The thick, liquid||The liquid is allowed not entirely homogeneous|
|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|
|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.