SALAMI AND DRIED PRODUCTS
Modern raw sausage and raw cured meat production is based upon traditional craftsmanship and sophisticated technologies – producing safe products that taste great. Well-rounded seasonings and diverse starter cultures can provide you with the ideal solution for every product and every stage of manufacturing.
SALAMI SEASONING
COOKED SALAMI SEASONING
STARTER CULTURE:
To obtain secure and equal products (efficiency), definitely starter cultures should be used. They,
- elevate production safety in all processes
- lead to improved aspic formation through secure acidification as well as rapid sliceability and longer durability
- improve colour development and colour maintenance in case of nitrate and nitrite preparation
- produce a pleasant, typical aroma
GdL:
GdL pertains to a carbohydrate formation that transfers itself rapidly into acid through binding of water and preferably not too intensive temperature. This leads to the requested sinking of the pH-Value. Products containing GdL are used in especially by difficult maturation conditions.
