Quality, experience, selected raw materials and innovation are the essential basic ingredients of good taste and top sausage technology.
Emulsified sausages are made in a high speed bowl cutter and cutter additives are used to influence the properties of the meat during the cutter process. They serve to stabilise the consistency of the sausages meat dough and improve its water binding capacity.
Seasoning and functional preparations can help you improve many of the properties of your sausages to make production simple and efficient.
I prefer to work with compounds instead of only single ingredients. Reasons to work with compounds instead of single ingredients:
- Quality (low variation)
- Economies of scale to order, control, stock & track
– Lower dosage due to synergistic effects between ingredients - Access to state-of-the-art formulation technology & expertise
– Ready-to-use combinations of ingredients to create desired result
– Tailormade solutions for individual applications - Specific complete solutions to comply with local or regional regulatory standards
– Selection of best adapted raw materials - Production reliability & traceability
– Standardized production & less non-conformity
– Improved handling & machinability
– Higher yield - Lower risks of mistakes by dosing & less loss
– No pre-blending
– Homogeneous distribution
Because sausage making is a craft
The craft of sausage making lies, among other things, in using the right combination of ingredients. Here you can think of
