frozen pasteurised eggs.

Discussion in 'Professional Chefs' started by sally tutchings, Mar 29, 2016.

  1. sally tutchings

    sally tutchings

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    Can frozen pasteurised egg yolks still produce top quality ice cream? sicentificly what happens to the yolks after freezing?
     
  2. cheflayne

    cheflayne

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    Are you talking about a pasteurized egg yolk product that you can buy or ones that you have frozen yourself? Straight untreated yolks become gelatinous after freezing making them difficult to use.
     
  3. foodpump

    foodpump

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    Yup, many quality ice cream places use frozen yolks.  Thing is, frozen yolks are ONLY available with the addition of 10% sugar,  OR 5% salt.  Hot kitchen  tends to use the salted yolks for Hollandaise., but I've always had excellent results with the frozen sugared yolks. 
     
  4. sally tutchings

    sally tutchings

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    They are seperated in cartons. No sugar added either. Thanks for your help guys.
     
  5. foodpump

    foodpump

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    Huh? Is this a commercial product? Without sugar or salt you get rubber when frozen
     
  6. cheflayne

    cheflayne

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    I am still a little confused, are the containers frozen when you get them? If not, they will make ice cream fine with no problem. If you plan to freeze them, they will turn gelatinous without the addition of sugar or salt.

    edit: oops, I guess foodpump types faster than I do
     
    Last edited: Mar 30, 2016
  7. lisa pontell

    lisa pontell

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    Why not try it ?Do your own R&D.

    I buy frozen sugared egg yolks 30 lb bucket to make cakes.

    They will only last maximum 2 weeks under refrigeration then  mold will form on top.
     
  8. foodpump

    foodpump

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    Not much to risk. I've been using frozen sugared yolks for well over 20 years now, and am pretty sure that product was around longer.
    10% sugar to 100% yolks is the general ratio. My packaging states a 1 yr freezer life.