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jburnie

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Everything posted by jburnie

  1. Hi everyone Thanks again for the feedback! The end produce quality would be the same if not better than the pasteurised liquid egg which is currently available from the supermarket / suppliers (it would be fresher). The product would require around 5 minutes of the user's time in set up and a further 15 minutes (of which no supervision is needed) to produce 2L of chilled whole pasteurised egg. The running costs during this time would be negligible. The user can effectively specify the quantity of pasteurised egg produced by altering the input of raw ingredients. Given this information and the potential savings this product could create (stated in the original post) what price would you value this product at? Please feel free to give other feedback on the concept and I'll do my best at answering your questions. Kind Regards,
  2. Hi MSRadell, Thank you for your feedback! To clarify - the savings created by the product are stated in the original post. For the purpose of this exercise any other factors don't need to be considered as at this stage in the design process we can assume other factors (such as cleaning, preparation, operating costs etc.) can be addressed through design solutions. However I take on board your point about the purchase cost and I would like to clarify that by value I mean purchase cost (i.e. how much would you (the user) be willing to spend on this product if it could make the savings stated above). Cheers,
  3. Thanks for the feedback, it's really appreciated! This post is aimed more towards commercial market users who currently use liquid pasteurised eggs. For example hotel restaurants in the UK generally use cartons of liquid pasteurised eggs. Some examples of use are in ice cream production, custards, meringues and scrambled egg. Thanks again.
  4. Hi Kenneth T, Thanks for your reply. The product will essentially take cheap shelled eggs and make them into pasteurised egg yolk, egg white and whole egg (which you would normally pay more for). You could then use the product (pasteurised liquid egg) in anything it is required in.
  5. Hi all, I'm looking for some help with my university project if you will! I'm proposing to design a product for people who currently use pasteurised liquid egg. This product would save the user: -around 25% of the cost of pasteurised egg yolk. -around 40% of the cost of pasteurised egg white. -around 70% of the cost of pasteurised whole egg. I'm hoping you can take part in the discussion of how much you (the customer) would value the product? Any help would be appreciated. Please note that any responses to this post may be used in my final year project but no reference to the author will be made.
  6. Hi all, This is a discussion for commercial chefs. - I'm wondering who uses pasteurized eggs in their kitchens? - Why are they used instead of shelled eggs and what are they used in? - What is the general cost for one litre of pasteurized eggs and how do you think it compares to shelled eggs? - How much pasteurized egg product do you generally use in a week? Cheers,
  7. There are a number of recipes which call for "lightly cooked" are raw eggs to be used (for example mayonaise, Carbonara sauce, mousses etc). Which recipes do you use pasteurized eggs for? Also who pasteurizes the eggs themselves in the kitchen? Do you do it in the shell or crack the egg and pasteurize it in liquid form?
  8. So who still uses fresh eggs to make an ice cream base? (or frozen custard if you're being picky) And who uses alternatives to produce a similar effect (e.g. pasturised eggs, guar gum, Sosa Procrema etc).
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