Melange egg - excellent product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those who like to tinker with pastries know that eggs are required for most flour (and especially rich) products. Without them, the dough will not turn out to be either lush or whole. However, many housewives are faced with the fact that instead of the usual eggs, the recipe indicates in grams the required dose of either powder from them or some kind of melange. And if the powder is more or less known to most culinary specialists (even if they still prefer a natural product in cooking), then the last term not only confuses, but also raises a logical question: "Actually, what is the difference between melange and egg powder?"

What does this word mean

It came into our language from French gourmets. It is translated as "mixture", "mixing", "combination". The term is more known to those who are fond of knitting: as a result of a special way of weaving threads, beautiful and unusual things are obtained. It is no less common in geology.and chemistry - specialists in these areas do not find it difficult to determine its value. However, we are interested in culinary melange (egg). Why would they replace the usual and all available eggs? And the second curious question: "Why do some recipes require it, and for some reason others require egg powder?"

What's wrong with the original product

Whoever bought eggs at least once in his life (and only completely stupid children do not belong to this category), he knows how easy it is to damage them and how difficult it is to bring them home intact. Moreover, they are, unfortunately, rather little stored. At night in the summer they turned off the light - and in the morning we have an unpleasant smell in the refrigerator, as well as products that are absolutely unsuitable for cooking. And even in the case of proper storage, eggs may not be of very high quality, because they could be transported in improper conditions, as a result of which the protein and yolk mixed inside. You break an egg - and instead of the necessary contents, you get the same foul-smelling mass. That is why in production, where such (but fresh!) Ingredients are needed in large quantities, they prefer to use egg melange or powder from the same material. Among other things, the use of both derivatives greatly reduces the cost of the industrial baking process, since their creation is substandard - broken, small eggs that have lost their integrity or presentation.

Technological subtleties

So what is the difference between egg melange and the same powder? First of all, the method of preparation. Initi althe stage is the same in both cases: “insides” are removed from the shell, which are thoroughly mixed. Then the mass passes through the filter and pasteurized. And this is where the differences begin. The powder is obtained by drying, and the egg melange is frozen at a temperature of minus fifteen to minus twenty Celsius. Often, in the process, a minimum amount of sugar or sodium citrate s alt (no more than 5%) is introduced into the mixture. This facilitates the defrosting process, but egg melange does not change the taste at all and does not lose the minerals and vitamins found in a fresh egg. In the future, it is packaged in euro-barrels (40-60 kilos) for industrial use or in half-kilo tetrapacks for home use.

Pros and cons

Both egg powder and melange have their advantages over each other, but in some ways they are inferior to one another. So, packaged powder can be stored for up to two years, and egg melange for about a month. But the first is very hygroscopic, and, absorbing water, loses its flowability very quickly - lumps are formed that will have to be sifted out first. At the same time, the smell also deteriorates, and the taste becomes stale. Melange does not face these problems. The main thing is to defrost it correctly. To do this, the package is placed for two and a half - three hours in water heated to 45 degrees.

In a word, seeing in some recipe an indication of the use of egg powder or melange, do not shy away. Buying both is easy, and the total cost of the dish will also decrease.