melange
Recommendation: не соответствует ГОСТ
Recommended to replace: egg melange liquid pasteurized chilled (dry23.5 from GOST.)
Note on recommended replacement: The value of dry matter from old recipes (27%) does not correspond to the new GOST 30363-2013 (23.5% dry) for egg products and significantly diverges from generally accepted values (for example, USDA 23.8% dry)
Characteristics/description of raw materials: Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.
Preparation of raw: Before being fed into production, frozen melange is pre-thawed in baths with water or special chambers at a temperature not exceeding 45 ℃ and filtered through a sieve with a mesh size of not more than 3 mm. For products in which whole milk or water is used when kneading the dough, the melange can be mixed with them in a 1: 1 ratio before straining. Thawed egg products should be used within 3-4 hours.