Meat Industry
Α. MEAT INDUSTRY (hams, sausages, parizer etc.)

PROSAL    
BLEND FOR BRINE PREPARATION OF HAM & BACON

COMPOSITION: Sugars – Phosphates – Salt - Sodium Erytrhorbate – MSG
DOSAGE: for 100 lt of water add 11 kg (30% extension)
Prosal will bind the meat pieces perfectly, will improve the water holding capacity and will minimize cooking loss, thus giving to the final products the desired colour.

CUTTER STAB 0.5%
BLEND OF PHOSPHATES FOR CUTTER PRODUCTS

COMPOSITION: Phosphates – Sugars – Salt - Sodium Ascorbate - Sodium Nitrite (3%)
DOSAGE: 0.5% on the final product, to be added with salt on the meat.
It facilitates the extraction of meat proteins and stabilizes the typical meat colour.

HAM G
BLEND OF I & K CARAGEENAN WITH XANTHAN GUM

COMPOSITION: CARRAGEENAN – XANTHAN – DEXTROSE – SALT – E 508
DOSAGE : 0.3-0.6% of final product.
It works both for brines and cutter products.

PROTEX
PROTEINS BLEND

COMPOSITION: ANIMAL PROTEINS - VEGETABLE PROTEINS - Ε 471
DOSAGE: 1-2% on final product.
Add it at the end of cutter process.

SALINA OC
YIELD IMPROVER FOR MARINATING RED AND WHITE MEAT

COMPOSITION: SUGARS – SALT - PHOSPHATES
DOSAGE: for 100 kg meat use 15 kg brine ( 3.5 kg SALINA OC + 11.5 kg water)
It opens the meat fibres without destroying the muscle structure.

SALAMI AR
FLAVOUR BOOSTER WITH THE TYPICAL PROFILE OF FERMENTED SALAMI

DOSAGE: 1-2 gr / kg of final product

BR 600
TYPICAL SEASONING FOR CHICKEN & TURKEY MEAT

COMPOSITION : SALT – DEXTROSE – SEASONINGS - OLEORESINS
DΟSAGE: 5 gr / kg of final product

FRANKFURT FL
BLEND OF SEASONINGS & FLAVOURS FOR FRANKFURTER SAUSAGES

COMPOSITION: SALT – DEXTROSE – SEASONINGS - FLAVOUR
DOSAGE: 5-6 gr / kg of final product

PARIZAKI FL    
BLEND OF SEASONINGS & FLAVOURS FOR PARIZA

COMPOSITION: SALT – DEXTROSE – SAESONINGS – FLAVOUR
DOSAGE: 5-6 gr / kg of final product

LIQUIDE SMOKE FL
SMOKE TASTE

COMPOSITION: NATURAL CONDENSED LIQUID SMOKE
DOSAGE: 1-2 gr / kg of meat

PEPPER NR
PEPPER SUBSTITUTE

COMPOSITION: SUGARS - PEPPER OLEORESIN
DOSAGE: 1-3 gr / kg of final product

Β. MEAT PRODUCTS (hamburgers, kebab, coated)

STABILISERS FOR HAMBURGERS
COMPOSITION: PHOSPHATES – GUAR - SODIUM ASCORBATE - MILK PROTEINS
DOSAGE: 1-2% on final product

BATTERMIX 20
BATTER FOR COATED MEAT AND CHICKEN PRODUCTS

COMPOSITION: WHEAT FLOUR – SALT – SUGARS – SEASONING - E450 - E500
DILUTION: 1 part BATTERMIX 20 + 2 parts of water
Well balanced adhesive batter mix for coating systems, with a pleasant taste.
It is ideal for either pre-fried or raw products.

C. MISCELLANEOUS

EGG ALBUMIN (liquid or powder)
SODIUM CASEINATE
PLASMA POWDER
COLLAGEN POWDER
PORK, SHEEP & BEEF NATURAL CASINGS

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