raw egg white
Recommendation: можно использовать
Characteristics/description of raw materials: The egg white should be whitish fawn to yellow-green when frozen and fawn after thawing. There should be no foreign smells and tastes.
Preparation of raw: Before use, filter the egg white through a sieve with a mesh size of not more than 3 mm.
- Conforms to standards:
- ГОСТ 30363-2013 Liquid and dry food egg products. Technical conditions [KZ, KG, MD, RU]