KondiDoc: технологические расчеты в кондитерском производстве

dry egg yolk
(dry 95% according to GOST)

Recommendation: рекомендовано использовать

Characteristics/description of raw materials: Appearance and consistency: Homogeneous product without impurities. Powdery or in the form of granules, lumps that are easily destroyed when pressed with a finger.
Color: light yellow to orange.
Smell and taste: typical of egg products, no extraneous.

Basic indicators
 energy value (Energy)628.541 kcalResearch Institute of Nutrition, RAMS
 proteins (Protein)31.941 gResearch Institute of Nutrition, RAMS
 fats (Total lipid (fat))53.611 gResearch Institute of Nutrition, RAMS
  Including, vegetable fats0 gResearch Institute of Nutrition, RAMS
 carbohydrates4.827 gResearch Institute of Nutrition, RAMS
  Including, mono- and disaccharides (sahara)4.827 gResearch Institute of Nutrition, RAMS
 ash4.622 gResearch Institute of Nutrition, RAMS
Vitamins
 Vitamin A RAE (RAE Retinol Activity Equivalent (2001))2354.973 µgResearch Institute of Nutrition, RAMS
 thiamine (Vitamin B₁)0.359 mgResearch Institute of Nutrition, RAMS
 riboflavin (Vitamin B₂)0.483 mgResearch Institute of Nutrition, RAMS
 niacin equivalent (NE)8.319 mgResearch Institute of Nutrition, RAMS
 niacin (Vitamin B₃ PP)0.616 mgResearch Institute of Nutrition, RAMS
 vitamin E (tocopherol equivalent, α-tocopherol)2.978 mgResearch Institute of Nutrition, RAMS
Minerals macronutrients
 potassium (K Potassium)255.73 mgResearch Institute of Nutrition, RAMS
 calcium (Ca Calcium)269.081 mgResearch Institute of Nutrition, RAMS
 magnesium (Mg Magnesium)29.784 mgResearch Institute of Nutrition, RAMS
 sodium (Na Sodium)101.676 mgResearch Institute of Nutrition, RAMS
 phosphorus (Phosphorus)1075.297 mgResearch Institute of Nutrition, RAMS
Minerals trace elements
 iron (Fe ferrum)12.838 mgResearch Institute of Nutrition, RAMS
Lipids
 saturated fatty acids (Fatty acids, total saturated)16.227 gResearch Institute of Nutrition, RAMS
 cholesterol (Cholesterol)2519.297 mgResearch Institute of Nutrition, RAMS
physical and chemical indicators
 sugar4.827 gResearch Institute of Nutrition, RAMS
 fat53.611 gResearch Institute of Nutrition, RAMS
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.NoNo
Crustaceans and products thereof.NoNo
Eggs and products thereof.YesNo
Fish and products thereof.NoNo
Peanuts and products thereof.NoNo
Soybeans and products thereof.NoNo
Milk and products thereof (including lactose).NoNo
Nut sand products thereof.NoNo
Celery and products thereof.NoNo
Mustard and products thereof.NoNo
Sesame seeds and products thereof.NoNo
Sulphur dioxide and sulphites.NoNo
Lupin and products thereof.NoNo
Molluscs and products thereof.NoNo
Aspartame and aspartame-acesulfame salt.NoNo

All raw materials are publicly available.

Dry egg yolk included in recipes:

No more than 100 recipes shown (the last modified ones are selected)