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

DRY FERMENTED SAUSAGES

Spice and functional blends for the production of Dry Fermented Sausages

Dosage: 10 g/kg

COOKED SALAMI

Spice and functional blends for the production of Cooked Salami

Dosage: 10 g/kg

COLD CUTS, FRANKS AND COOKED SAUSAGES

Spice and functional blends for the production of Cold Cuts, Franks and Cooked Sausages

Dosage: 10 g/kg

Дозировка: 10гр/кг

FRESH PRODUCTS

Spice and functional blends for the production of fresh sausages and meat balls

Dosage: 10 g/kg

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