Egg melange

Under the original name, melange hides only a mixture of egg white and yolk. Such a product as egg melange was invented specifically for the food industry. The thing is that chicken eggs are on the list of some of the most common component ingredients in many varieties of culinary products.

However, due to the fragile shell, chicken eggs are quite difficult to transport and also store. Since the use of chicken eggs in so-called industrial cooking was difficult, egg melange was invented. Protein-yolk melange mixture has all advantages of chicken eggs and at the same time is devoid of all product disadvantages.

In appearance, egg melange is a liquid substance that differs in a characteristic yellow or orange color. There are two main types of melange: classic liquid egg melange; dry melange or egg powder.

It is worth noting that egg melange can be frozen, so the unique properties of the product are preserved for a longer period of time. Some egg melange manufacturers use aseptic sealed packaging to pack finished products. In such innovative packaging, egg melange can be stored for 28 days, subject to a temperature regime of + 4- + 6C.

As previously mentioned, egg melange is most commonly used in industrial food production. The most widespread egg melange was in confectionery and bakery. Egg melange is most often used in the production of biscuits, as well as baking fillings and confectionery.

In addition, egg melange serves as an excellent substitute for boiled eggs in culinary products. Egg melange should have a uniform consistency. Melange composition should not include related substances and compounds except for egg yolk and protein, which are mixed in natural ratio. According to statistics, only one kilogram of dry melange can replace about 90 fresh chicken eggs.

Due to its distinctive properties, melange is considered an advantageous product in every sense, which is easy to use and store. Egg melange can be easily used in home cooking. The use of melange is beneficial, since a half-liter package of the product can replace 22 fresh eggs and costs twice as much as a dozen eggs.

It is worth noting that melange is produced, as a rule, directly at poultry farms, since enterprises have many illiquid chicken eggs or, so-called, fighting. Initially, chicken eggs are freed from shells and frozen at a temperature in the -15S in order to prevent the development of pathogenic bacteria such as typhus, E. coli, tuberculosis, brucellosis and others. The melange is then packaged in sealed packages and sent for sale.