Hi all, just curious how you guys would regulate pasteurized liquid eggs in a small batch system. We weigh up the ingredients (pasteurized egg is the only refrigerated ingredient at <10%), place into the mixer, remove and place into bins (1 bin is in use, 2nd bin from same batch waits to be deposited) , deposit, bake. As this process is happening the ingredients are weighed up for the next batch. 1. I am just wondering how you would monitor the egg temperature as they are weighed up? Do you walk to the cool every time you weigh up a bath and then remove (multiple times a day) 2. How do you monitor temperature of the mixed batched waiting to be deposited? Thank you!