How It's Made - Mayo
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@MrFaithfulDreamer and pasteurisation occurs at ~70 odd C... at least what i thought :)
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@kangurski eggs coagulate at 62 degree if i am not wrong.
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how the fuck do they manage to pasteurise raw eggs? Anybody can explain how come after being heated they are still in liquid form?
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thats alot of eggs!
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zit jucie :D
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I can tell by the trademark yellow cap, that it's good old Duke's Mayo. :D
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nu heb ik dus zin aan patat-.-"
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It's good for you
nodariel 7 months ago 10