Dried Egg Specifications Download PDF

SPECIFICATION
DRIED
WHOLE YOLKS WHITES
PLAIN FREE1
FLOWING
SCRAMBLED
EGG
PLAIN FREE1
FLOWING
SPRAY
DRIED
PAN
DRIED
MOISTURE-% 5.0 max. 3.0 max. 2.5 max. 5.0 max. 3.0 max. 8.0 max. 8.0 max.
TOTAL SOLIDS-% 95 97 N/A 95 95 92 87-92
CRUDE PROTEIN-% 41-47 40.5-46.5 N/A 30-32 30-34.5 80-83 80
TOTAL LIPIDS-% 39-41.5 39-41.0 N/A 55-57.5 52-57 0.0-0.5 0.3
pH 7.3-9.3 7.5-9.0 N/A 5.6-7.0 6.0-7.0 6.0-8.8 5.0-7.5
CARBOHYDRATES2-% SOP SOP 17 SOP SOP glucose
free
glucose
free
ASH-% 3.5-3.65 3.65-5.13 N/A 3.3-3.4 3.4-6.92 4.55-5.3 N/A
TOTAL MICROBIAL
COUNT cfu/g
<10,000 <10,000 <10,000 <10,000 <10,000 <10,000 <10,000
YEAST cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
MOLD cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
COLIFORM cfu/g 10 max. 10 max. 10 max. 10 max. 10 max. 10 max. 10 max.
SALMONELLA-100g3 Neg. Neg. Neg. Neg. Neg. Neg. Neg.
GRANULATION 100%
USBS-
16
100%
USBS-
16
N/A 100%
USBS-
16
100%
USBS-
16
100%
USBS-
604
SOP
OTHERS5
1 Free-flowing products contain less than 2% sodium silicoaluminate.
2 Most dried egg whites are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
3 Negative by USDA approved testing procedures.
4 U.S. Bureau of Standards.
5 Additives and performance specifications may be specified on purchase.
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