It would be great and much helpful if I can get som advice regarding egg rework
we produce bake off products and our customers have recently desired that the products we sell to them should be sprayed with egg mixture (eg + potable water). There will be of course a lot of egg mixture that will end up not on the products and the idea is to recirculate the egg mixture (mainly for economical reasons).
here comes the dilema: our egg is stored at controled temperature - what about egg circuit? - should it also be temperature controled?
Is it bossible to recircuit egg in general and what are the risks in this kind of process?
My idea is to make a detailed risk assessment with an eventual product testing/egg mixture testing so that I can eliminate the risks of pathogen development - and also estblish a working procedure with time table of how long should we run rework egg (frequency of making a new mixture with totaly "new" raw materials - free of recircuit)
Am I wrong am I write ???? how to tackle this???
thanks in advance!