DRY FERMENTED SAUSAGES AND COOKED SALAMI

Means for ripening of dry fermented products

Surface treatment of meat products against molds

Dosage: dilute 1:2 with water

For all types fermented products where accelerated, controlled curing is desired.
Even though acid formation is quick, product taste remains well rounded and in balance

Complete functional blends for a quick curing of dry fermented sausages

Enhances and stabilizes the color formation in dry fermented sausages

Dosage: 2-3 g/kg

Means for accelerating the ripening of raw – dried sausages with GLA content

Dosage: 8-10 g / kg

Blend of different sugar types

Dosage: 3-5g/kg