Cooked Ham powder

Art. No. 20.0053110

Dosage 60-70 g/kg brine with 20% injection (1,0 % in injected meat)

Ingredients

Dextrose, stabilizer E450/E451/E331, flavour enhancer E621, sucrose, vegetable hydrolysed protein, antioxidant E301, spice extracts, nat. aroma

Use

Powder cooked curing preparation for a stable reddening, tender bite, juiciness and rounded meat taste.

Art. No. 20.0054401

Dosage 10g/kg total mass - 7,4 kg/100 l brine - 18% Injection

Ingredients

Maltodextrin, dextrose, table salt, stabilizer E450/E451, sucrose, hydrolised vegetable protein (with salt), smoked salt, aroma, spice extracts

Use

Powdery cooking brine preparation for manufacturing of meat and sausage products

Art. No. 20.0053300

Dosage 40-50 g/kg brine with injection of 20% (0,75 % in injected meat)

Ingredients

stabilizer E450/451, dextrose, salt, sugar, antioxidant E301, aroma, hydrolised vegetable protein, spice extracts

Use

Powdery preparation for manufacturing of cooked cured meat and sausage products

Art. No. 20.3250000

Dosage 2.5% in the injected meat (E: 25% // water: 100 kg // NPS: 12 kg // KPP: 16 kg)

Ingredients

Dextrose, maltodextrin, sugar, table salt, flavour enhancer E621, stabilizers E451/E331/E450/E452, antioxidant E301, spice (hydrolized vegetable protein, salt), flavour, spices, spice extracts

Use

Complete preparation with seasoning ingredients for the production of high-quality cooked ham specialities.

Art. No. 20.0201650

Dosage 30-40 g/kg Brain 10% injected rate

Ingredients

Table salt, acidity regulator E262, dry glucose syrup, spice extracts (carrier dextrose), yeast extracts, aroma

Use

Ready-to-use complete mixture for the flavoring of knuckles, pork belly and roast pieces. . It must be added only table salt.