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On July 2, USAPEEC, through the American Egg Board, teamed up with U.S. Wheat Associates for a baking with U.S. dried egg masterclass at the UFM Baking and Culinary School in Bangkok, Thailand.
The classes aimed to introduce 32 professional bakers from 13 different countries to U.S. ingredients that they could integrate into their businesses.
On USAPEEC’s part, we introduced the bakers to U.S. eggs, with a focus on and live demonstration of U.S. dried egg powder. The class began with an introduction to U.S. egg production, including its scale, utilization, and how different types of feed impact the quality of the egg.
Egg processing and safety were also covered in the lesson, with a look at the journey of U.S. eggs from farm to table, as well as the USDA Food Safety Inspection Service’s stringent hygiene and quality standards.
Bakers were then introduced to the three forms of U.S. eggs available, which are shell eggs, liquid eggs, and dried egg powder, along with the best applications for them. U.S. dried egg powder, in the form of whole eggs, egg whites, and egg yolks, was also distributed to allow the class to better sense how they could incorporate it into their recipes.
Following this, Adrian Redondo, Bakery Technician at U.S. Wheat Associates, demonstrated one way of utilizing U.S. dried egg powder by making a simple meringue with U.S. dried egg whites.
All in all, the masterclass was successful in imparting knowledge of U.S. eggs to these bakers and providing them with some inspiration for future recipe development.