anastasia chamoludinova manages the production of the letrup company in the tula region, the companyged in egg processing. here , the egg is directly separated, divided into white, yolk and melange, and after separation, the egg oil flows through a pipe into storage containers, resulting in dry, liquid and frozen products. this is what dry protein looks like, it is used in the confectionery industry, as well as in fish and meat processing industries, this machine alone packs 8 tons of such powder per day, and the dry yolk is consumed by the fat and fat industry for the production of mayonnaise, and a huge amount of it goes there. milange is also produced in production; it is a mixture of yolk and white. milansh is not our main product. milansh goes into the baking industry, the oil and fat industry, and the confectionery industry. compared to regular eggs, egg products win. by the way, i have in my hands a dry yolk weighing half a kilogram. why do they win? is in the consumer basket, this a mandatory product on the shelves of all chains , eggs on the shelves have not risen in price f