Mars bars typically use grade A eggs in their production. Grade A eggs are characterized by their clean, uncracked shells and firm whites, ensuring quality and safety in food products. The use of these eggs helps maintain the desired texture and flavor in the chocolate bar.
the grade A egg should spread out more then a grade AA egg not the other way around. perhaps the grade AA egg you used was older then the A grade egg.If you bot a grade AA egg now, in a week it will be a grade A egg. the older they get the softer the yolk gets. if the eggs where classed at the same time then The grade A egg should spreads out more, the classification of eggs is by exterior and interior quality, in a AA egg the yolk and white is firmer then an A grade, and an A grade is firmer then a B grade. this can be because of the age of the egg, the health and age of the chicken, the temperature the egg has been exposed to. the grade of eggs is determent by lights, cameras and sonic instruments at the sorting plant. Because it is a different type of egg.
Grade A
It is the determination of the size, appearance and quality of an egg, as established in the US by the American Egg Board. Grade AA is the best quality, best used for frying or poaching. Grade A is the general all-purpose egg. Grade B is is the lowest food grade egg, used for baking and recipes where appearance isn't required. see link below for a more in-depth description.
FAT EMMA. In the early 1920s, the Pendergast Candy Company in Minneapolis introduced a candy bar with a nougat center. They planned to call it the Emma bar. But when it wound up twice as thick as expected (they accidentally put too much egg white in the mixture), they changed the name to Fat Emma. Later, Frank Mars copied the idea to create the Milky Way bar.
yes it does
This is an oval shaped shoe and is usually used on horses with pre-navicular and navicular disease. The frog is not supported, as the bar extends behind it
Yes of course and 7th grade
Creme egg.
U.S Grade B eggs are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products. Generally you do not see Grade B eggs sold on the retail market as fresh eggs.
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yes egg monsters from mars
Grade B and C eggs are typically used in processed foods and commercial baking rather than for direct consumer sale. Grade B eggs may have some minor defects, such as a slightly misshapen shell or a less appealing appearance, while Grade C eggs are often used for products like liquid egg mixes, mayonnaise, and baked goods where the appearance of the egg is not critical. These grades are valued for their functional properties rather than their aesthetic quality.