The modern market of egg products is constantly changing and developing, offering consumers incredible innovations and new taste discoveries. One of the main trends in this field is the use of different types of egg products, such as melange, albumen, yolk, dry and liquid egg products. In this article, we will consider these interesting novelties and how to use them in everyday life.
Melange: What It Is and How to Use It
Mélange is produced by final mixing of egg components in the correct proportions, which allows to achieve stable quality and a long shelf life. This product has become a real highlight for gourmets and chefs looking for quick and delicious ways to use eggs in recipes.
Melange is a unique product that supports by mixing egg components in special conditions. This product is widely used in cooking due to its properties to add tenderness and fluffiness to various dishes. Melange is commonly used to make many types of baked goods, such as pies, muffins, and scones. So, by buying this product, you can make your baked goods even more nutritious and attractive in appearance.
Albumin: The Secret of Extra Fluffiness and Flavor
Albumin is a protein found in chicken eggs. It is known for its ability to add fluffiness and lightness to the dough. Many chefs take albumin for the preparation of air and bottom confectionery, the size of such dishes, mousses and cakes. It is also used in the preparation of various protein bars and sports nutrition.
Yolk: Saturation of taste and beautiful appearance
The yolk is the core of the egg, which has a rich taste and a golden color. It is used to prepare various sauces, creams and confectionery additives. The yolk can also serve as a base for making ice cream, giving it a rich flavor and smooth texture.
Dry and liquid egg products: Variability of use
Today, dry and liquid egg products have gained great popularity due to their long shelf life, easy transportation and simple use. Dry egg products can be stored for a long time and used to make cookies, pancakes and other baked goods. Liquid egg products, on the other hand, add flavor and texture to culinary products and are often used in the preparation of various sauces. Dry and liquid egg products are also used to make sausage and fish products.
End
Egg products have always been an important part of our diet. They are used in the preparation of various dishes and have great potential for transformation and innovation. I wish you at least once to try using these egg products in the preparation of even everyday dishes and see for yourself their extraordinary properties.
