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Description: It is a compound phosphate additive for smoked-cookedand boiled-cooked sausages. Its peculiar feature is its special aroma composition which consists of spice extracts, natural spices and Circassian walnut tone. Doesn't contain GMO.
Content: Hydrolyzate of vegetable protein, sodium tripolyphosphate, aromatizer identical for natural, mix of spice and extracts, flavour intencifier, sugars, antioxidants.
Characteristics: the preparation prolongs the life span of the product through slowing down fat oxidation, improves organoleptic indexes –flavour, colour, appearance, and increases binding and emulsifying capacity of meat, ensures stability of fat emulsions, decreases weight losses during the heat treatment. It has impressive unique flavour.
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Description: This additive is a complex of flavour and technological ingredients. There are stabilizer of consistency, acidity controller and colourings in the functional group. The complex combination of odours, spice extracts and natural spices of Combi AgroSmak VKK-2 give special Salami flavour to sausage products.
Content: GDL, salami aroma, flavour enhancer, antioxidants, mix of spice extracts and natural spices.
Characteristics: It stabilizes consistency of smoked-cooked sausages, provides fast and safe oxidation inside the sausage stick. It is successfully used in boiled-smoked sausages such as Salami, improves their organoleptic characteristics and gives unique flavour and taste to the final product. Phosphate salts are not enclosed to the additive content!
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Description: this additive is a complex of flavour and technological ingredients. The functional group consists of high quality food phosphates from world leading companies, antioxidants, colouring agents and emulifiers. Milk aromas and extracts of natural spices create unique flavouring of Combi AgroSmak SS-1.
Content: Phosphates, sugars, milk proteins, antioxidants, emulifiers, colouring agents, aromatizers, spice extracts, flavour intensifier.
Characteristics: the additive helps to prolong the life span, improves organoleptic indexes (structure, cut, colour), increases water binding and emulsifying properties of meat, provides stability of fat emulsions, decreases weight losses during the heat treatment, good intensifies flavour and aroma of the final product.
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