chicken egg category 1
(dry 27% according to the supplier)

Recommendation: можно использовать

Characteristics/description of raw materials: Mass of one egg, g. (55 -64.9)
Type of eggs stored at temperatures from 0 ℃ to 20 ℃:
Condition of the air chamber and its height - Fixed or some mobility is allowed; height - not more than 7 mm.
Condition and position of the yolk -Strong, hardly noticeable, may move slightly, slight deviation from the central position is allowed.
Protein density and color - Dense, light, transparent.
Egg shells must be clean, free of blood stains and droppings, and undamaged.
The contents of the eggs should not have any foreign odors (rottenness, rottenness, mustiness, etc.).

Application area: For the production of baked semi-finished products.

Preparation of raw: The eggs are selectively ovoscopic and treated with a 2% Nika-2 solution in accordance with the instructions. Processed eggs are broken on metal knives and poured into special cups with a capacity of not more than 5 eggs. After checking the egg mass for smell and appearance, it is poured into another larger production container. Before use, the egg mass is filtered through a sieve with cells measuring 3-5 mm.
The smell of the egg contents is determined organoleptically.
The condition of the air chamber and its height, the condition and position of the yolk and the integrity of the shell are determined by scanning the eggs on an ovoscope by turning them.
The density and color of the protein are determined visually by pouring the egg onto a smooth surface.

Shelf life, storage and transportation conditions: Eggs, the shelf life of which at a temperature from 0 ℃ to 20 ℃ and a relative humidity of 85% - 88% storage: - not more than 25 days, and eggs that were stored at a temperature from minus 2 ℃ to 0 ℃ and a relative humidity of 85% - 88% storage: - not more than 90 days.