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-made from high quality eggs.
-are excellent used for baking.
-they are pasteurized.
-can be purchased in a 30 lb. tin.
-can be purchased as whole eggs,white,yolks, whole eggs  with extra yolks.
-frozen yolks usually contain a small amount of sugar to keep components from separating...

are used in bakedshop, but less often than frozen eggs.
-whites are used for making meringues and dried egg products are used by commercial manufacturers of cake mixes.
-dried eggs are incorporated in baked goods in two days; 1.by reconstituting them with water to make liquid eggsor, 2.by mixing them with the dry ingredients and adding an extra water to the liquid portion of the formula.
-dried eggs do not keep well.
keep regfrigerated or frozen............
.............I HOPE THIS WILL HELP FOR YOUR QUESTION GOOD LUCK!!!!!!!...........

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