In January 2021, we successfully passed inspection check-up of Safety Management System operating at the production site based on Hazard Analysis and Critical Control Points,
COMPLEX ADDITIVES FOR PRODUCTS IN JELL, SOUSES (SALCESONS), BOILED, LIVER AND BLOOD SAUSAGE PRODUCTS, FIXATION OF DECORATIVE SPICE MIXTURES
FOOD ADDITIVE COMPLEX “CRYSTAL”
for products in jell, souses (salcesons), boiled, liver and blood sausage products, fixation of decorative spice mixtures.
edible gelatin, sugar, iodized salt, antioxidant, flavourings, garlic oleoresin.
for products in jell – 1500 g per 10 liters of water, broth;
for souses (salcesons), liver and blood sausage products up to 2000 g per 10 liters of water, broth;
for fixation of decorative spice mixtures – 1:5 ratio (1 part of additive + 5 parts of water).
Final product yield