Eggs
Eggs are offered to the baker in a number of different forms. Among the different forms of eggs that we use in the bakery are shell eggs as they are received from the poultry, frozen eggs and dehydrated or dried eggs.
The Shell Eggs which we receive in the bakery are usually collected in large numbers in the poultry raising districts of the country, packed into cases and put into storage where they remain until required for use.
Frozen Eggs. In the egg producing sections where eggs are collected in great numbers many eggs although perfectly sound and fresh, are broken. Then again at different times of the year they are produced in such large quantities that they can not be stored quickly enough. To pack these eggs they are broken up into thoroughly clean containers, hermetically sealed and frozen. Frozen whole eggs, yolks and whites are used in the bakery.
Dried Egg, like dried or powdered milk is a very good form and also economical to use because the water is removed by evaporation thus eliminating the shipping of the water which eggs contain. Large quantities of the different kinds of dried or dehydrated eggs are produced in China. Eggs may be dehydrated by breaking the selected eggs onto clean enameled trays which are placed in warm rooms having a high temperature in which the air is kept in circulation. After the major portion of the water has been removed the dried egg can be ground into powdered form. Eggs like milk can also be dried by the spraying process. This is done by forcing the beaten egg through a very small opening in a nozzle into a room which is heated and in which the air is circulated. When dried by this method the eggs come down as a fine powder. After the water has been removed the egg powder is put into metallic cases and after rigid inspection is sent off to be used by the bakers and in kitchens for culinary purposes.