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Complex additives
WURSTMEISTER > PRODUCTION > Complex additives
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Name
Descriptive information
Speciation
Dosage
Standard Premium
The complex multipurpose food additive is applied to boiled sausages, allows to reach an outcome in a finished product of 150%. Additive is perfectly adapted for production of boiled sausages. The are made such accents - the emulsifying abilities, moisture binding, a color stabilization on priority. That is additive allows to avoid various defects of this type of sausages. The additive is absolutely self-sufficient for this type of sausage and assumes only the addition of flavoring components.
Thickener E407, animal protein, emulsifier E471, stabilizers E450, E451, gelling agent E508, food fiber, thickener E412, 425.
p
h
10 g. per 1 kg mass
Pro Mix
A complex food additive based on animal protein and sodium alginate provides the best moisture binding in the product, keeping its juiciness, allows to create a good consistency and flawless structure in both premium and economy class formulations. The additive is easy to use and provides high homogeneity of minced meat, well binds water and has emulsifying properties, reduces losses during heat treatment, accordingly,reduces prime cost of finished goods, improves the process of forming of products. Salt should be added to forcemeat at the last stage of preparation of it.
Food fibers, animal protein, thickener E401.
h
1,6 kg per 100 kg mass
Standard Karagel
The additive is a unique combination of synergizing hydrocolloids. It has excellent moisture-binding properties, forms a dense, elastic structure in the finished product.
Thickener E407, gelling agent E508, thickener E425, maltodextrin.
h
1-5 g. per 1 kg mass
Standard Mix
The complex multifunctional food additive used for smoked, semi-smoked sausages. Allows you to achieve an output in the finished product of 120-130%. The basis of this agent is animal protein, which makes it possible to compact the consistency, enrich the finished product with protein. Among the advantages of this additive are also emulsifying, moisture-binding and color-stabilizing abilities. The additive is absolutely self-sufficient for this type of sausage and assumes only the addition of flavoring components.
Animal protein, emulsifier E471, acidity regulator E575, stabilizers E450, E451, glucose, thickeners E412, 407.
p
h
7-9 g. per 1 kg mass
Standard Kuter
Complex additive is designed for cutting meat, is introduced in the first stage of cooking.
Advantages of use:
1. It possesses moisture-binding ability due to optimally selected phosphate and hydrocolloid components;
2. It has an emulsifying ability due to the use of new high-performance emulsifiers;
3. Allows to avoid the formation of broth-fatty edema in the finished product;
4. Significantly accelerates color formation and ensures the stabilization of the color of sausages during storage.
Maltodextrin, emulsifier E471, stabilizer E451, acidity regulator E331, thickeners E407, E412, stabilizer E450, gelling agent E508, antioxidants E300, E316, thickeners E425, E415.
p
h
5-9 g. per 1 kg mass
Prima Standard
Additive is designed for the production of sausages and delicacies, it allows to achieve a dense consistency, solidity. It helps to glue small pieces into a single monolith, making hams,Using this additive for the preliminary salting of meat, occurs the best binding of moisture to meat proteins. Activity is 120 units.
Maltodextrin, transglutaminase.
h
0,5-1 g. per 1 kg mass
Standart fresh meat
Complex preparation. It is recommended to use in preparation of forcemeat for all kinds of sausage products.
Advantages:
1. removes odors inherent in refrigeration chambers, with meat salting;
2. Suppresses the pathogenic flora;
3. Accelerates the ripening process of meat raw materials;
4. Contributes to a reduction until the syneresis is completely eliminated when the finished product is packed in a vacuum package;
5. Contains components that prolong the action of the preservative relative to the analogues;
6. Stabilizes the color and prolongs the shelf life.
It is possible to use 100 l of water for surface treatment of lump meat or in half carcasses, carcasses for "refreshing" and to avoid further damage in a dosage of 4-5 kg. Treat by spraying over the entire surface of the meat and allow to dry.
Acidity regulators E262, E325, E327, preservation agent E202, salt, stabilizer E331, antioxidants E300, E316, flowing agent E551.
h
2 g. per 1kg mass
Standard Conservant
There is a complex preparation. It is recommended to use in preparation of forcemeat for all kinds of sausage products, in brines intended for injection of meat, in various semi-finished products and pates. Can be successfully used as a freshener.
Advantages:
1. Removes the smell inherent in refrigerating chambers when meat is salted;
2. Suppresses the pathogenic flora;
3. Accelerates the ripening process of meat raw materials;
4. Stabilizes color and significantly prolongs shelf life.
The preservation agent E202, acidity regulators E262, E331, stabilizer E450, antioxidant E316, natural flavors of a rosemary, cloves, sage, maltodextrin.
p
h
1-2 g. per 1 kg mass, for pickles - 4 g.per 1 liter
Standard Konservant Plus
The complex agent. It is recommended to use in preparation of forcemeat for all kinds of sausage products.
Advantages:
1. removes a smell inherent in refrigerating chambers, with the salting of meat;
2. Suppresses the pathogenic flora;
3. Accelerates the ripening process of meat raw materials;
4. Promotes better emulsification;
5. Stabilizes color and prolongs shelf life.
Maltodextrin, acidity regulators E262, E331, stabilizer E450, preservation agent E-202, antioxidant E-316.
p
h
1-1.5 g per 1 kg of mass.
Standard C 30
Additive is for acceleration of maturing of smoked, boiled-smoked and semi-smoked sausages.
Advantages:
1. Accelerates autolytic processes in meat fibers;
2. Enhances the perception of meat taste and aroma;
3. Supports color formation of finished products.
An acidity regulator of E575, sugar.
h
5-10 g. per 1 kg mass
Standard Color
Food additive for the production of all kinds of sausage products, smoked products and semi-finished products.
Advantages:
1. Creates a stable color, desired by the client;
2. Intensifies (enhances and stabilizes) the natural color of meat;
3. Easy and convenient to use.
Glucose, agent E124.
c
h
0,4 g. per 1 kg mass
Standard Color Plus
Food additive for the production of all kinds of sausage products, smoked products and semi-finished products.
Advantages:
1. Creates a stable color, desired by the client;
2. Intensifies (enhances and stabilizes) the natural color of meat;
3. Easy and convenient to use.
Fermented rice, glucose, agent E124.
c
h
0,5 g. per 1 kg mass
Standard Econom
Multifunctional complex additive is intended for the preparation of artificial fat and cheese.
Advantages:
1. It forms dense fatty emulsions, which in structure and color match the color to a natural product;
2. Reduces prime cost in relation to natural raw materials.
Thickener E401, stabilizer E450, animal protein.
p
1 kg of agent per emulsion 10: 20 = fat: water
Standard Emulex
The additive possesses the high emulsifying properties, is intended for production of water-in-oil emulsions in cold water, in the ratio 2 kg of additive per emulsion 60:40= bacon:water. It is used for preparation of fatty emulsions from any fat-containing raw materials, including low-grade (beef raw tallow, pork, bird skin, etc.)
Emulsifier E471, thickeners E412, E415, egg powder.
h
2 kg of agent per emulsion 60: 40 = fat: water
Standard Top 10
Functional composition for accelerating of maturing of fish in the production of preserves.
Advantages of using the additive:
1. It allows to obtain a product with a special delicate taste;
2. Whitens fish meat;
3. Softens the fish bone;
4. Allow to ensure a uniform ripening of fillets and the preservation of the consistency of fish meat during the shelf life of preserves;
5. Is technologically simple in application; Significantly increases the output of finished products (7-10%).
Acidity regulator E575, flavor enhancer E621, acidity regulators and antioxidants E450, E330, E331, E451, sugars of different molecular weight.
p
h
600 g.per 100 kg of fish
Standard Top 20
Functional composition for accelerating the ripening of fish in the production of "spicy" preserves.
Advantages of using the maturing accelerator in the production of preserves:
1. Allows to obtain a product with a special delicate taste;
2. Bleaches meat of fish;
3. Softens the fish bone;
4. Allow to ensure a uniform ripening of fillets and the preservation of the consistency of fish meat during the shelf life of preserves;
5. Is technologically easy to use;
6. Significantly increases the output of finished products (7-10%);
7. Allows you to get fish preserves "spicy salting" (contains natural ground pepper, nutmeg, bay leaves, caraway seeds, coriander and others). After the maturation process, the finished fillet can be used to produce preserves in oil, mayonnaise, wine, spicy and other fillings.
An acidity regulator E575, the taste and flavor enhancer E621, acidity regulators and antioxidants E450, E330, E331, E451, sugars of different molecular weight, natural ground spices and spices.
p
h
800 g.per 100 kg of fish
Helios 11 - Collagen beef protein (in two forms-fiber and powder)
- increases the amount of animal protein in meat products, improves quality and the caloric value of finished products;
- forms meat consistency and structure;
- does not contain GMO;
- promotes reduction of moisture losses during heat treatment and storage;
- improves the quality of product cutting.
There is 99% protein content in the dry product , the moisture binding is 1: 20-25.
h
Scanpro T 95 - Highly functional pork protein
There is a gel-forming cold protein, with thermo-reversible properties.
It is an excellent stabilizer and emulsifier for the production of a wide range of meat products.
Protein is 94-98%; binding of water 1: 10-20, binding of fat 1: 15-20. advantages of use: improvement of texture and consistency, increase an outcome of the finished product. reduction of moisture separation, improvement of slicing.
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