A Study Of The Preparation Of Frozen And Dried Eggs In The Producing Section PDF Download

Excerpt from Practical Suggestions for the Preparation of Frozen and Dried Eggs: A Statement Based on the Investigation Made in the Producing Section During the Summer of 1911 It is believed that the stady of dried and frozen eggs along the lines laid down in this summary will result in the acquirement of definite knowledge concerning these products and their preparation, which will enable the egg breaker to put out a product of such grade that it will be above reproach, and which will become more and more widely used for cooking purposes as its reputation and quality become more stable. It is believed that it is not possible to break eggs for freezing and drying amid the insanitary surroundings and with the apparatus now prevailing in many places. Special equipment and facilities are necessary. It would seem that the logical location for egg-breaking establishments is at the first concentrating center, not at the final consuming center. Both the quality and the quantity of the product are increased by preparing it as near the Source of pro duction as possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.