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Soft glide

98000

OPIS:

Preparation for softening intestines, improves their flexibility and resistance to mechanical damage.

DAWKOWANIE:

2 kg/100 l of water

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

 

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KarPork

10021

OPIS:

Mix of carefully selected carrageenan with pork collagen protein. The preparation is perfect to enhance any pickling and injection brines. It can also be used as the main ingredient of brines. A perfectly selected ratio of protein to carrageenan results in the best texture properties and improves the yield of both additives. CarPork works perfectly with both fat and lean content. Its small dosage (0.3 – 1 kg/100 l of brine) provides the best performance in the finished product.

DAWKOWANIE:

0.3 – 1 kg 100l of brine

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

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Soft meat

95008

OPIS:

“Preparation that makes muscle fibres more tender. Muscles are made tender using both brine and injection. The preparation does not lose its properties after freezing. The processed meat is tender and juicy. The preparation can be combined with brines that increase the product yield.

DAWKOWANIE:

 4,45 kg/100 l solanki

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

 

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Functional preparation WS

71028

OPIS:

Functional preparation that enhances the structure and spreading of meat products without heat treatment. Eliminates leaking during storage.

DAWKOWANIE:

3-5 g/kg

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

 

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Emulsifier for vegetables

287-2015

OPIS:

Preparation for binding and emulsifying vegetable fillings. The dosage depends on the expected filling consistency and should be chosen individually.

DAWKOWANIE:

Indywidualnie

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

 

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