| Unbeatable binding and red encasing solutions: |
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| The KNACKS Family |
| In this unique assortment we offer state-of-the-art technology to ensure you get outstanding quality results: |
| Add: 5 g / kg meat and fat matter |
- Unsurpassed in terms of binding and red encasing results
- Excellent colour retention
- Increased freshness
- Gives sausages their delectable bite
- Optimum protein pulping
- Phosphate or citrate based versions available
- Optimum composition of ingredients ensures best results
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| Unsurpassed: |
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BRATELLIN - with its cream effect
The flavour neutral premium emulgator for high quality sausage meat production.
Add: 5 g each / meat and fat matter. |
- Maximum cost effectiveness
- Reduces boiling losses
- Increases sausage meat resilience
- Delivers significantly better consistency, which is actually visible in the product · Improves the boiling stability
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| The ideal flavour companions: |
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| STERILATA ESSENCES |
| ONION ESSENCE | | Item No. 4856 2 | | PAPRIKA ESSENCE | | Item No. 4857 2 | | GARLIC ESSENCE | | Item No. 4855 2 | | ROASTED ONION ESSENCE | | Item No. 4854 2 |
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| The perfect flavour enhancer: |
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GLUTABEST
Item No. 0888 0
Add: 0.5 g / kg |
- For intensified meat flavours
- Balances the sodium peak
- Replenishes aromas and flavours lost during the cooking/production process
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