Vanilla Sponge Cake Bite INGREDIENTS : Qty Unit Product Name 206 gm U.S. DRIED WHOLE EGGS 1100 gm All Purpose Flour　 1100 gm Sugar 　 24 gm Baking Powder　 5 gm Salt　 1100 ml Unsalted Butter　 619 gm Water　 72 ml Vanilla Extract　 6 gm Baking Soda 330 gm Milk Amount of Bites Ets. 154 bites METHOD: 1. Pre-heat oven to 160°c 2. Mix/Whisk flour, baking powder, Baking soda, salt, and U.S. DRIED WHOLE EGGS into mixing bowl 3. Start CREAMING BUTTER & SUGAR in the Mixer until smooth and fluffy 4. Mix in the Flour and U.S. DRIED WHOLE EGG mixture and then add the Water and Milk and Vanilla and mix gently 5. Do Not Over Mix, folding is ok 6. Pour at once equal amounts into GREASED (using spray) Small Muffin Trays/Muffin Cups and bake 160°c for 15-18 minutes or until toothpick comes out clean. 7. Remove from oven and let cool. When cool, loosen cake from sides with a knife to remove.

Processing, Handling & Storage Due to developments in processing technology, today's egg products are highly superior to those of 35 to 40 years ago. Processing and Handling *The design and construction of EGG PROCESSING EQUIPMENT meets E-3-A and 3-A Sanitary Standards Holding Eggs for processing must be of high quality to avoid excessive yolk breakage in egg-breaking machines. A fresh egg will have a thick white and an upstanding yolk. Over time, the egg white thins, and the yolk spreads and enlarges due to passage of water from the white through the yolk membrane into the yolk. This weakens the yolk. Eggs to be processed are usually held in refrigerated storage no longer than seven to ten days. Equipment Standards Egg products are processed in sanitary facilities under a strict system of inspection supervised by the USDA. Regulations require the use of E-3-A and 3-A Sanitary Standards and Accepted Practices for processing equipment. They are also applied to determine acceptance of the design of equipment commonly used in both the dairy and egg products industries. These standards were established by USDA and International Association of Milk, Food and Environmental Sanitarians. Some standards are adaptations of those of the Dairy and Food Industries Supply Association, Inc., and others are unique to the egg industry, such as those for egg-breaking equipment. Breaking Some shell egg processing facilities often have their own breaking facilities. Eggs are received, washed, rinsed, sanitized, and then candled (the process of using quartz halogen light to identify and remove eggs with imperfections). USDA’s Food Safety and Inspection Service (FSIS)-approved automated equipment enables operators to break, separate, and monitor for quality and imperfections 13,500 dozen (162,000) eggs per hour. Whole or separated eggs are mixed for uniformity and filtered to remove shell fragments, membranes, and chalazae. For quality assurance purposes, sample eggs may be hand-candled during each session to validate the mechanical candling results, and a sample amount of eggs are broken out and compared. The liquid egg product is filtered, mixed, and chilled before entering further processing stages . Pasteurization Various times and temperatures are used for effective pasteurization, depending on the product. All egg products are continuously monitored for pathogenic organisms. Pasteurized liquid egg products routinely contain less than 1,000 microorganisms per gram. Salmonella tests are run regularly by the egg products industry and FSIS. Only Salmonella-negative products can be sold. Yolk and whole egg products are pasteurized in their liquid form. Liquid egg white is pasteurized when sold as a liquid or frozen product. Dehydrated egg white with glucose removed is normally pasteurized by heat treatment in a hot room at 130°F (54.4°C) for seven days. Refrigerated Liquid Egg Products Refrigerated liquid egg products may be transported directly from the breaking plant to the user in insulated thermal tank trucks or in portable refrigerated vats. For long hauls, mechanical refrigeration, liquid-carbon-dioxide, or liquid-nitrogen cooling systems may be used. Liquid whole egg and yolk must be maintained below 40°F (4.4°C) and egg white below 45°F (7.2°C). They should be used on a first in, first out, basis. Frozen Egg Products Frozen egg products are produced by filling a container with pasteurized chilled liquid egg and freezing in a blast freezer at a temperature of –10° to –40°F (–23.3° to –40°C). When thawed, frozen whole egg becomes quite fluid and easy to handle, but frozen raw yolk has a gelatinized consistency. However, when yolk is blended with sugar, corn syrup, or salt (usually at levels of 2% to 10%) before freezing, the product will become fluid when thawed. Dried Egg Products Dried egg products are usually produced by spray drying although some egg white is dried on trays to produce a flake or granular form. Before the egg white is dried, glucose is removed. This produces dried egg white products with excellent storage stability. Whipping aids may be added to produce dried egg white products for good whipping properties. Sodium lauryl sulfate, an angel food cake volume enhancer, is added at a level of less than 0.1% by weight of the liquid prior to drying. Whenever long storage stability is required, glucose is removed from whole egg and yolk products before drying. Non-reducing carbohydrates such as glucose-free corn syrup and sucrose are added to some products to preserve their whipping properties and to improve their storage stability. ⚠️ Proper storage and handling is critical for all eggs products to prevent bacterial contamination! ⚠️ Storage Frozen Egg Products Have a long shelf life when kept at less than 10°F (–12.2°C). Only as much as needed should be thawed in unopened containers under refrigeration or under cold running water and should be used as soon as possible after thawing. Refrigerated Liquid Egg Products Can be kept at 40°F (4.4°C) for whole eggs and yolks or 45°F (7.2°C) for whites, unopened, for two to six days, depending on the microbial quality of the product. Refrigerated liquid egg products with extended shelf life should be stored according to the processor's recommendations. Egg White Solids As long as they are kept dry, egg white solids are stable during storage even at room temperature. Spray-dried egg white with glucose removed has an almost infinite shelf life. Dried Whole Egg and Yolk Solids Should be kept cool, less than 50°F (10°C), to maintain quality. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C). Reconstituted eggs should be used immediately. Plain Unstabilized Whole Egg Solids Have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room temperature. Unstabilized egg yolk solids have a shelf life of about three months at room temperature and more than a year at refrigerated temperatures. Stabilized egg yolk solids have a shelf life of about eight months at room temperature and over a year at refrigerated temperatures. Specialty Egg Products Should be kept refrigerated or frozen as recommended by the processor.

Converting Shell Eggs to Egg Products? Thinking about converting from shell eggs to liquid or dried eggs? Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and won’t affect your bowl cost. It’s simply a weight for weight substitution. Other conversion benefits: Saves time, labor and waste Reduces cold storage space needed Increases shelf life – simplifies inventory tracking Streamlines ingredient preparation Provides batch-to-batch consistency Improves long-term product quality Watch as the baking experts at AIB International show you just how easy it is to adjust your formula to use liquid or dried eggs. Refer one of the worksheets to get started. Converting from Shell Eggs to Liquid Eggs Downloadable SHELL eggs to LIQUID eggs worksheets SHELL WHOLE EGGS TO LIQUID WHOLE EGGS SHELL EGG WHITES TO LIQUID EGG WHITES SHELL EGG YOLKS TO LIQUID EGG YOLKS Converting from Liquid Eggs to Dried Eggs Downloadable LIQUID eggs to DRIED eggs worksheets LIQUID WHOLE EGGS TO DRIED WHOLE EGGS LIQUID EGG WHITES TO DRY EGG WHITES LIQUID EGG YOLKS TO DRIED EGG YOLKS

Earl Grey Tea Chocolate Pudding with Butter Caramel and Vanilla Sauce Ingredients: Earl Grey Tea Filling Earl Grey tea leaves 10g Cream 300g Milk 300g U.S. Liquid Egg Yolk 150g Sugar 95g Dark chocolate 100g White bread (sliced) 250g Butter (melted) 150g Butter Caramel sauce Cream 500g Vanilla Stick 1pc Granulated Sugar 112g Glucose Syrup 112g Butter 58g Method: Boil cream, milk and Earl Grey tea together. Set aside for a few minutes to ensure of a strong flavour, then strain it. Mix egg yolks and sugar, add in mixture from Step 1 and boil again until 85°C. Pour in the dark chocolate and mix well. Then strain again and ready to be used. Cut white bread into littlesquares, pour the melting butter and mix well. Put it in over at low temperature of about 120°C for 30 minutes until it turns brown colour. Wrap the stainless ring with luminium foil at the bottom. Add a little bit of butter bread crumbles inside, then pour the Earl Grey tea filling, and bake in the oven at 150°C until set. Repeat this step until the ring is almost filled. After finish baking, let cool and keep it in the refrigerator until cold. Butter Caramel Sauce Soak the vanilla bean in the cream for two hours. Melt the glucose and the sugar until it caramelised. Turn off the heat, add in the vanilla bean cream and cool the mixture until it reaches 40°C. Add the softly whipped butter and mix well. Earl Grey Tea Chocolate Pudding Take out the Earl Grey tea pudding from the refrigerator, remove the aluminium foil and place it on a plate. Pour the caramel sauce on top and a little vanilla sauce surrounding the plate. Add a little garnish of butter bread crumbles on the pudding and around the plate.

Health & Nutrition New USDA study shows eggs have 14% less cholesterol and more vitamin D. The amount of cholesterol in a single large egg has decreased by 14 percent according to the new United States Department of Agriculture (USDA) nutrition data*. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day. Egg Nutrients Egg Nutrient Chart Here's to your health Cracking the Cholesterol Myth Research Snapshot What the Numbers Reveal

Advantages of Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits: Functional : Egg products supply foods with more than 20 functional properties including aeration, binding, coagulation, emulsification, foaming and whipping, to name a few. Ease of use : Egg products are ready to use immediately, e.g., liquid or dried egg that is compatible with mechanized proportioning systems in food plants, or pre-cooked egg entrees ready to heat and serve. Convenience : Ready-to-use egg products just need to be measured for use – many egg products even come pre-measured. Bulk quantities may be customized with ingredients already incorporated into the egg product to reduce labor. Equipment needs are minimal, clean-up is simplified, and, except for packaging materials, there is no waste for disposal. Economy : Reduced handling, minimal shipping cost and elimination of breakage result in reduced-cost formulations. They are one of the most economical complete protein sources available. Safety : Egg products are pasteurized to destroy Salmonella and other bacteria. Minimal Storage Space : A 100-pound drum of dried egg white solids is equivalent to the whites from about 28 cases (360 large shell eggs per case) of shell eggs. 100-pounds of dried whole egg solids are the equivalent to about 10 cases of large shell eggs. A 30-pound container of frozen eggs is equivalent to about 22 dozen large shell eggs. Uniformity : Egg products can be produced to definite specifications to assure consistent performance in formulations. Stability : When properly stored according to their type, egg products will keep their quality over several months. Quality : Most egg products are virtually indistinguishable from fresh eggs in nutritional value, flavor and most functional properties. These qualities are well retained during proper storage.

Comfort In Eggs Comfort foods are part of a larger trend that sees Americans returning to the basics. They're eating at home more. The web site Allrecipes.com conducted its Annual Food Trend Forecast at the end of 2008 and 80 percent of respondents said they plan to cook at home more in 2009 to help manage food budgets while 61 percent reported eating out less in 2008. The Food Marketing Institute's U.S. Grocery Shopper Trends 2008 reports 71 percent of consumers polled say they're eating more leftovers. The good news is that although consumers might be searching for ways to spend money more wisely, they are still stocking the pantry. Consumers still need prepared food solutions to make meal preparation easier. One answer for food formulators navigating the tricky waters of supplying comfort foods on a budget is using the egg as an ingredient. Processors have reduced the functional difference between frozen liquid and dried eggs so preference today is dictated in terms of end-user requirements. Liquid eggs, for example, are especially convenient for the fast food industry as interest in hand-held breakfast sandwiches continues in popularity. Dried eggs offer prepared food manufacturers the advantages of shelf-stability and easier storage. Dried egg ingredients provide the functional and nutritional benefits without the added liquid some formulations don't require. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Appearance / Missing Eggs Q: What is double yolk eggs? How are they formed? A: A double yolk occurs when a chicken releases two yolks into the same shell and are usually produced by young chickens whose reproductive systems have not fully matured. Double yolks can also come from older chickens nearing the end of their egg producing period. Eggs with double yolks are perfectly safe to eat. Some say it’s a sign of good luck to find them! The chance of getting a double yolk is said to be 1 in a 1000 but this is dependent on the age of the flock. It is possible to get more than one double yolk egg in the same dozen. Q: Is the internal appearance of eggs related to egg safety? A: Egg appearance is not usually related to food safety. Variation in color and appearance can be due to many factors: Blood or meat spot – Rupture of small blood vessel(s) in yolk at time of ovulation, or deposition of tissue during egg formation Cloudy egg white – Egg is extremely fresh Color of yolk – Influenced by pigments in feed in the hen’s diet Green ring on hard-cooked yolk – Result of overcooking egg, caused by sulfur and iron compound reactions on the yolk surface of the yolk Off-color egg white, i.e. pink, green or iridescent – Spoilage due to Pseudomonas bacteria, a very common type of bacteria that healthy people often carry without knowing it. This bacteria produces a greenish, fluorescent, water-soluble pigment in the egg white. If you come across an egg with an off-color egg white, DO NOT EAT. Black or green spots inside the egg – Results of bacterial or fungal contamination of the egg. If you come across an egg with black or green spots inside the egg, DO NOT EAT.. Q: What does blood spot in an egg mean? Is the egg okay to eat? A: People are accustomed to seeing perfect whites and yolks when they crack an egg so it’s understandable questions arise when that’s not the case. Eggs with blood spots (sometimes called meat spots) are fine to eat as long as they are properly cooked. Most eggs with anomalies like these are detected by electronic spotters and never reach the market, but it’s impossible to catch them all. Blood or meat spots are caused by the rupture of a blood vessel on the yolk surface when it’s being formed or by a similar accident in the wall of the oviduct in the hen’s reproductive tract..

Frequently Asked Questions Q: Are brown eggs more nutritious than white eggs? A: The color of the egg’s shell is determined by the breed of the hen. Since many consumers prefer white eggs producers most often raise White Leghorn hens, which produce eggs with white shells. Consumers who live in the New England area often prefer brown shelled eggs, so egg producers there raise breeds such as the Rhode Island Red which produces brown shell eggs. The color of the shell has nothing to do with egg quality, flavor, or nutritional value, only the breed of hen laying the eggs. However, brown shell eggs are usually slightly higher in price than white eggs because the brown shell producing hens are larger birds and require more feed for the eggs produced. Q: Are raw eggs safe to eat? A: Raw eggs or any products containing raw eggs should not be eaten. Even though the likelihood that an egg might contain bacteria is very small, the only way to ensure that any bacteria may be present is killed is to properly cook the egg. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds. If the eggs are to be used in a recipe with other food items, dilute the eggs with liquid or other ingredients, such as milk or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present. If a recipe calls for raw eggs, use pasteurized shell eggs or pasteurized egg products. Q: Can I eat eggs if I’m pregnant or breastfeeding? A: Eggs are as safe to eat during pregnancy or nursing as any other time of life – provided they are handled properly and cooked adequately. In fact, according to the Egg Nutrition Center, essential nutrients within the egg can support a healthy pregnancy, growth and development of children, and muscle mass and function during aging. Eggs are an excellent source of choline, which plays an essential role in fetal and infant brain development, and adequate choline during pregnancy may help prevent neural tube birth defects. For other egg nutrition questions, visit the Egg Nutrition Center (www.eggnutritioncenter.org ). Q: What are organic and free-range eggs and do they differ nutritionally? A: Organic eggs are eggs produced by hens fed “organic” feeds grown without pesticides, chemical or commercial fertilizers. In addition, there are no pesticides, herbicides, or fungicides added to the feed. There are no known nutritional differences between organic eggs and regular eggs. Free-range eggs are produced by hens raised outdoors or with daily access to the outdoors. The hens are free to run around, but in the event of bad weather the hens are kept inside. True free-range eggs are only available on a seasonal basis in the United States. The term free-range can also refer to eggs produced by hens raised inside on an open floor rather than in cages. Free range eggs do not differ from regular eggs in terms of nutritional value or cholesterol level; however, they are more expensive due to production costs. Q: Where are the vitamins and minerals located in the egg? A: The yolk or yellow portion of the egg contains a higher proportion of the egg’s vitamins and minerals than the white. Please refer to the chart (right) for the list of nutrients contained in one egg. Q: Where can I learn more about egg nutrition? A: Eggs are a natural source of high-quality protein and a number of other nutrients – at only about 70 calories per egg. Nutrition research suggests eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. For more information on all egg nutrition questions, visit the Egg Nutrition Center ( www.eggnutritioncenter.org ). Q: What is the best temperature to cook an egg? A: Adequate cooking brings eggs to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F, and whole eggs coagulate at 144-158° F. A food thermometer is an invaluable tool to quickly check for the right temperature. Q: What should I do with leftovers containing eggs? A: Promptly after serving, refrigerate any leftovers containing eggs. Thoroughly reheat leftovers and eat within two to three days. Without tasting them, discard any egg-containing leftovers that have been refrigerated more than three days. A good resource to help manage leftovers is the USDA FoodKeeper app. This application provides food storage information and enables alerts to be set up to contact you before food spoils. Q: How long are hard-cooked eggs safe to eat? Why do hard-cooked eggs spoil faster than fresh eggs? A: Hard-cooked eggs should be refrigerated within two hours of cooking and used within one week. Shell eggs have a protective coating that is washed away when they are hard-cooked. This leaves the pores in the shell open for bacteria to enter. Q: What exactly is cross-contamination and what should I do about it? A: Bacteria can spread from people to food, or from one food or piece of equipment to another. This is called cross-contamination. To help prevent cross-contamination, it’s important to separate foods—especially raw meat, seafood, eggs, and poultry—from other foods. Also wash hands, utensils and surfaces with warm, soapy water before and after handling raw eggs. Q: Is it safe to use eggs that have cracks? A: Never purchase cracked eggs, because bacteria can enter eggs through cracks in the shell. If eggs crack on the way home, break them into a clean container, cover it tightly, keep refrigerated, and use within two days. When preparing, be sure to cook eggs thoroughly, with both the white and yolk firm. Nutrient Content of One Large Egg Whole, Raw, Fresh Nutrient Calories Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Carbohydrate (g) Protein (g) Vitamin A (IU) Vitamin D (mg) Calcium (mg) Thiamine Vitamin B6 (mg) Vitamin C (mg) Iron (mg) Riboflavin (mg) Folate (mcg) Vitamin B12 (mcg) Zinc (mg) Phosphorus (mg) Lutein & Zeaxanthin (mcg) Choline (mg) U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference Release #20. Nutrient Data Laboratory (www.nal.usda.gov/fnic/foodcomp) USDA Database for the Choline Content of Common Foods Differences in nutrient levels between egg white, egg yolk and whole egg are due to sampling procedure *Sadler, Strain and Caballero (1999) Encyclopedia of Human Nutrition. San Diego, Academic Press Whole Egg 72 5 1.5 0.05* 212 70 0.4 6.3 244 18 27 0.03 0.07 0 0.09 0.24 24 0.65 0.56 96 166 125 White 16 0.06 0 0 0 55 0.2 3.6 0 0 2 0 0 0 0.03 0.15 1 0.03 0.01 5 0 1.1 Yolk 54 4.5 1.6 0.05* 210 8 0.6 2.7 245 18 22 0.03 0.06 0 0.46 0.09 25 0.33 0.39 66 186 113.3

Find True Satisfaction Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. Eggs also contribute a clean, natural image to help create a consumer -friendly ingredient statement for packaged or prepared foods. Researchers discovered that compared to a bagel-based breakfast of equal weight, the egg breakfast induced greater satiety and significantly reduced the participants' food intake for the rest of the day. Eggs have an impressive macronutrient composition to contribute to their satiety impact. A registered dietitian and culinary instructor at the Institute of Culinary Education in New York called eggs a 'nutritional powerhouse.' And no wonder, eggs provide some of the highest quality protein of any food, as well as being one of the few nondairy sources of vitamin D. For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: Find True Satisfaction. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org