quality of full-egg products for manufacturing bakery produce
of full-egg products for manufacturing bakery produce
Information on procedure:
Why is it necessary
to determine quality?
Similar to any other biological raw material egg products are subject
to quality fluctuations on the grounds of their sensitiveness not only
towards thermal stress. Knowledge of the raw material quality avoids product
How is quality
Raw material quality means: guaranteed functional characteristics for
unproblematic processing. The determination of quality is based on attesting
the frothing and foaming characteristics, supplemented by a special baking
test without additives and leavens.
How is the quality
of the froth determined?
The frothing characteristics are tested under predefined conditions according
to the principle of the consistently functioning static dispersion and
foaming method. By enabling qualitatively constant foaming the varying
ability of the raw egg material enables the incorporation of air into
the system. In terms of mechanical and timely stability it is possible
to largely register the foaming characteristics.
Does such an effort
Determining quality in raw, interim and processed products is a fixed
aspect of modern QA systems. Not only the prescribed quality check pays
in an economical sense, but also the substantiated result - even in "difficult"