Melange — egg mix Blend is a mixture of egg whites and yolks of eggs in the industry. the use of cooking is difficult for a number of reasons: because of the fragility of the shell of their problematic transport, because of the shape is awkward keep. So commercially used protein-želtkovaâ egg mixture, which lacks these disadvantages.
Appearance is yellow semi-fluid melange or yellow-orange. Melange can freeze, which allows to significantly increase its shelf life. At the same time eggs deprived shell spoil much faster, which increases the risk of health conditions when using a mélange. Some large enterprises involved in the production of pasteurized melange in aseptic sealed package that allows you to store up to 28 days under the temperature of +4-+6 with.
Apply melange for the preparation of products for which there is no need to use whole eggs (such as in biscuits or dishes with boiled eggs).