KondiDoc: технологические расчеты в кондитерском производстве

dry egg yolk

Recommendation: не соответствует ГОСТ

Recommended to replace: dry egg yolk (dry95 from GOST.)

Note on recommended replacement: The value of dry matter from the Skurikhin collection (92.5%) does not correspond to the new GOST 30363-2013 (95% dry) for egg products and significantly diverges from the generally accepted values (for example, USDA 96.36% dry)

Characteristics/description of raw materials: Egg yolk (dry) should be light yellow in color, without foreign taste and smell.

Basic indicators
 energy value (Energy)612 kcalResearch Institute of Nutrition, RAMS
 proteins (Protein)31.1 gResearch Institute of Nutrition, RAMS
 fats (Total lipid (fat))52.2 gResearch Institute of Nutrition, RAMS
  Including, vegetable fats0 gResearch Institute of Nutrition, RAMS
 carbohydrates4.7 gResearch Institute of Nutrition, RAMS
  Including, mono- and disaccharides (sahara)4.7 gResearch Institute of Nutrition, RAMS
physical and chemical indicators
 sugar4.7 gResearch Institute of Nutrition, RAMS
 fat52.2 gResearch Institute of Nutrition, RAMS
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.

Dry egg yolk included in recipes:

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