What conversion factors are recommended for converting liquid eggs to the dry counter-part?
The approximate water contents of whole eggs, yolks, and whites are 74%, 50%, and 88%) respectively. The following chart indicates the approximate portions of the egg product and water for replacing liquid eggs with their dried counter-parts. RECONSTITUTION OF DRIED EGGS Whole Egg Solids Yolk Solids White Solids Parts dry egg 1 1 1 Parts water 3 1.25 7 Total 4 2.
Related Questions
- Unit Conversion 2: I tried converting from Pounds to KG (vice versa) through the Options Window, but nothing changed on the print preview. How do i fix this?
- What conversion factors are recommended for converting liquid eggs to the dry counter-part?
- THE RECIPE CALLS FOR TANNIN. WHATS THE CONVERSION DRY TO LIQUID?
