FROZEN EGGS
ENGLISH EXPERIMENT
(From "The Post's"'■ Representative.) LONDON, March 18. In view of the proposals in the report of the Egg Commission in connection with the handling of eggs in bulk during periods of clut. considerable interest is attached to experiments conducted at. a co-operative egg-distributing station at Chelmsford in regard-to the hygienic preparation -ot frozen pulp for the confectionery trade. The process has not yet been tested commercially, but it is understood that the tests so far conducted have been successful At'present, a- large percentage ot home-produced aa well' as imported eggs are used in the confectionery and bakery industries in. times of plenty, but when new-laid eggs are scarce, the confectioners,, who require fresh, unpickled eggs tor their more expensive lines, have to depend upon foreign eggs of inferior grade. As-it is claimed • that the- quick-frozen . pulp possesses all the qualities of the original newlaid eggs, the commercial adaptation ot the process opens up great possibilities. It is pointed out that great care during candling must be exercised to avoid a batch of pulp being spoilt by a few bad or stale eggs. . ■"
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https://paperspast.natlib.govt.nz/newspapers/EP19350422.2.113.19
Bibliographic details
Evening Post, Volume CXIX, Issue 94, 22 April 1935, Page 10
Word Count
186FROZEN EGGS Evening Post, Volume CXIX, Issue 94, 22 April 1935, Page 10
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