MEAT INDUSTRY

Stabilizers for minced meat
Butcher aids
Spice and functional blends
Brines for smoked and cooked hams
Brines for fresh and frozen meats
Marinades for pork and poultry meat
Dry fermented sausages and cooked salami
Emulsifiers
Phosphates
Animal proteins and texturizing agents
Carrageenan
Plant proteins and fibers
Breadings and batters
Flavours
Spice extracts
Natural spices
Colorants

DAIRY INDUSTRY

Stabilizing systems for Pizza cheese
Stabilizing systems for processed cheese
Emulsifiers and stabilizers for butter, margarine and cream cheese
Emulsifying salts for processed cheese
Stabilizers for high solids content yoghurt
Yoghurt and yoghurt drink stabilizers
UHT milk and cream stabilizers
Dairy cultures
Flavours
Enzymes
Preservatives for milk and yoghurt

CONFECTIONERY

Instant cream powders
Ice cream

HORECA

Soups / Broths / Universal Spices
Sauses – Bechamel, Demi Glase
Breadingа for chicken, fish, yellow cheese, chesse
Instant creame – brulee, vanilla mousse, cacao
Culinary specialties

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BRULEE MOUSSE

Instant powder for the production of Brulee Mousse

Mix 600g. water,
300g. Mix Brulee Mousse and
100g. Sugar

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BRULEE FLAN

Instant powder for the production of Brulee Flan

Mix 520g. dairy cream (30-35%),
330g. milk (3 to 3.6%)
150g. Mix Brulee Flan.
Boil to 80 °. Cooling in forms.

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VANILLA MOUSSE

Instant powder for the production of Vanilla Mousse

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VANILLA FLAN

Instant powder for the production of Vanilla Flan

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CHOCO MOUSSE

Instant powder for the production of Choco Mousse

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CACAO FLAN

Instant powder for the production of Cacao Flan

Mix 520g. dairy cream (30-35%),
330g. milk (3 to 3.6%)
150g. Mix Cocoa Flan.
Boil to 80°.  Cooling in forms.

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