Bakeries are often understaffed and when orders start coming in, every minute is precious! It’s essential for restaurants & bakeries to optimize their kitchen while maintaining quality & taste. Liquid eggs are a great way to save time & storage while producing great-tasting baked goods.
Using Liquid Eggs Saves Time & Money
Bakers often only need the egg white or yolk, but what happens to the rest of the egg? You can reduce waste & save time by buying eggs in liquid form so you’ll only have to use what is necessary. The shelf life of a fresh egg is around 28 days, while liquid chilled eggs can last up to 35+ days (if it consists of 100% egg) & up to 60+ days (if it uses preservatives). In addition, frozen liquid eggs can last up to 24 months!
Other benefits bakeries & restaurants should consider when using liquid eggs over shell eggs include:
- Cleaner kitchen
- Less labor
- Faster preparation
- Reduce in waste
- Increase in food safety
- Better price for the quality rate
Need quality baking ingredients for your foodservice needs? Contact our Sunrise team TODAY.