Injected and pickled brines

 

 

Preparations for brines used to prepare smoked meat products in casings or without. They are made from the highest quality products, taking into account the criteria: the size of the injection (growth), the fixation of colour and taste, and texture stability.

	Phosphate preparations

 

 

High-quality phosphate preparations for various sectors of the food industry, used to activate muscle protein in minced and injected products.

	Carrageenans and thickening preparations

 

 

Carrageenan preparations are based on pure raffinates and Kappa and Jota substances, they are used in the meat, poultry and fish industry. Thickening preparations (blends based on vegetable fiber, as well as modified starches) are intended to stabilize the texture and structure of meat products.

	Proteins and protein preparations

 

 

Pork and beef animal protein, milk proteins, blood proteins, soy protein and combinations thereof are used in many branches of food industry, especially in the meat industry. They are used as products which enrich in protein, improve texture, or replace the original protein.

	Colouring preparations

 

 

Colouring preparations, a group of agents used for colouring meat stuffing, smoked meat products and for surface colouring of cured meats and natural casings.

	Emulsifiers

 

 

Preparations for emulsifying and stabilizing, water and fat binding. Designed for delicatessen products, meat pies and tinned meat.

	Preparations prolonging food durability

 

 

These blends improve colouration and stabilization of the colour in meat products, as well as extend shelf life.

	Preparations fixing

 

 

Preparations fixing a group of smoked meat products and for surface colouring of cured meats and natural casings.

	Meat mincing preparations

 

 

Complete blends supporting the process of mincing, intended for the production of cooked sausages, homogenised meat stuffing and meat pies.

	Aromatic and flavouring blends

 

 

Aromatic and flavouring mixtures include meat, spices and sweet aroma, they are completely soluble. These blends are designed for injected brines, reformed meat and tinned meat.

	Spice blends for coarse, medium and finely chopped sausages

 

 

 

Spice blends for chopped sausages - full compositions of spices, flavourings and additives improving the taste, colouration and stabilization of colour in meat products.

	Spice blends for delicatessena products (meat pies, brawns, roasting, broths)

 

 

 

Full composition of spices, vegetables and aromas, with a certain flavour, along with the additives, ensuring proper colouring, stabilization of pH and consistency.

	Dried vegetables and spices

 

 

Cleaned, dried and properly shredded vegetables and natural spices. They are produced in the form of ready-to-use mixtures or separately.

	Preparations for Fish Processing

 

 

A group of functional agents with broad spectrum. Used in fish processing as flavourings for seasoning, marinating, as well as the decorating fish products.