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P-29, r. 1 - Regulation respecting food
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SCHEDULE 5.C
(s. 5.7.21)
CONDITIONS FOR COOLING AND HEATING
__________________________________________________________________________________
| | | | |
| |Cooled within 2 hours | | Cooled within 2 hours|
| |following breaking |Heated | after the end of the |
| | | | heating |
| |_______________________|_____________________|______________________|
| | | | | | | |
| | Maximum | Duration | Minimum |Duration | Maximum | Duration |
| |temperature| (hours) |temperature|(minute) |temperature| (hours) |
|_____________|_____|_____|_____|_____|_____|_____|_________|_____|_____|_____|____|
| | | | | | | | | | | | |
|A. LIQUID EGG| °F | °C |*Max.|+Min.| °F | °C | Min. | °F | °C |*Max.|Min.|
|_____________|_____|_____|_____|_____|_____|_____|_________|_____|_____|_____|____|
| | | | | | | | | | |
|(a)Albumen | 55 | 13 | 8* | 134 | 57 | 3.5 | 45 | 7 | |
| (without |or | | | | | | | | N/A |
| addition of| 45 | 7 | 8+ | | | | | | |
| chemicals) | | | | | | | | | |
| i. not to | 70 | 21 | | 132 | 56 | 6.2 | 55 | 13 | N/A |
| be |or | | | | | | | | |
| stabilized | | | | | | | | | |
| ii. to be | 55 | 13 | 8+ | | | | | | |
| stabilized | | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(b)Whole egg | 45 | 7 | 8* | 140 | 60 | 3.5 | 45 | 7 | 8* |
| |or | | | | | | | | |
| | 40 | 4 | 8+ | | | | 40 | 4 | 8+ |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(c)Whole egg | 45 | 7 | 8* | 142 | 61 | 3.5 | 45 | 7 | 8* |
| with 24,75%|or | | | | | | | | |
| to 38% of | 40 | 4 | 8+ | 140 | 60 | 6.2 | 40 | 4 | 8+ |
| egg solids | | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(d)i. Whole | 45 | 7 | 8* | 146 | 63 | 3.5 | 45 | 7 | 8* |
| egg with 2%|or | | | | | | | | |
| to 10% salt| 40 | 4 | 8+ | 144 | 62 | 6.2 | 40 | 4 | 8+ |
| | | | | | | | | | |
| ii. Whole | 65 | 18 | 30* | 146 | 63 | 3.5 | | | |
| egg with |or | | | | | | | | N/A |
| more than | 45 | 7 | 30+ | 144 | 62 | 6.2 | 65 | 18 | |
| 10% salt | | | | | | | | | |
| added | | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(e)Whole egg | 45 | 7 | 8* | 142 | 61 | 3.5 | 45 | 7 | 8* |
| mix with 2%|or | | | | | | | | |
| to 12% | 40 | 4 | 8+ | 140 | 60 | 6.2 | 40 | 4 | 8+ |
| added sugar| | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(f)Whole egg | 45 | 7 | 8* | 142 | 61 | 3.5 | 45 | 7 | 8* |
| with less |or | | | | | | | | |
| than 2% of | 40 | 4 | 8+ | 140 | 60 | 6.2 | 40 | 4 | 8+ |
| added | | | | | | | | | |
| ingredients | | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(g)Whole egg | 45 | 7 | 8* | 144 | 62 | 3.5 | 45 | 7 | 8* |
| with 24,75%|or | | | | | | | | |
| to 38% of | 40 | 4 | 8+ | 142 | 61 | 6.2 | 40 | 4 | 8+ |
| egg solids | | | | | | | | | |
| and 2% of | | | | | | | | | |
| added | | | | | | | | | |
| ingredients| | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(h)Yolk | 45 | 7 | 8* | 142 | 61 | 3.5 | 45 | 7 | 8* |
| |or | | | | | | | | |
| | 40 | 4 | 8+ | 140 | 60 | 6.2 | 40 | 4 | 8+ |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(i)Yolk mix | 45 | 7 | 8* | 146 | 63 | 3.5 | 45 | 7 | 8* |
| with 2% to |or | | | | | | | | |
| or more | 40 | 4 | 8+ | 144 | 62 | 6.2 | 40 | 4 | 8+ |
| added | | | | | | | | | |
| sugar | | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | |
|(j)i. Yolk | 45 | 7 | 8* | 146 | 63 | 3.5 | 45 | 7 | 8* |
| mix with 2%|or | | | | | | | | |
| or more | 40 | 4 | 8+ | 144 | 62 | 6.2 | 40 | 4 | 8+ |
| than 2% to | | | | | | | | | |
| 10% added | | | | | | | | | |
| salt | | | | | | | | | |
| ii. Yolk | 65 | 18 | 30* | 146 | 63 | 3.5 | | | N/A |
| mix with |or | | | | | | | | |
| 10% added | 45 | 7 | 30+ | 144 | 62 | 6.2 | 65 | 18 | |
| salt | | | | | | | | | |
|_____________|_____|_____|___________|_____|_____|_________|_____|_____|__________|
| | | | | | | | | | | |
|B.DRIED EGGS | | | | | | | | | | |
|Spray-dried | | | | |Days | | | | | |
|albumen | N/A | | 130 | 54 | 7 | | | | | |
|_____________|___________|_____|_____|_____|_____|_________|_____|_____|_____|____|
| | | | | | | | | | | |
|Pan-dried | N/A | | 125 | 52 | 5 | | | | | |
|albumen | | | | | | | | | | |
|_____________|___________|_____|_____|_____|_____|_________|_____|_____|_____|____|
