for semi-smoked, boiled smoked, raw-smoked, dry-cured sausages.
sugars, spices, herbs, spice and herb extracts, flavour intensifier, flavouring, antioxidant.
8-12 g per 100 kg of unsalted feedstock.
Stored in clean warehouses at temperatures not more than 20 °C and relative humidity not more than 75%.
12 months from the date of manufacture, but no longer than the remaining shelf life of the ingredients used.
Food additives are packed in gas-tight and heat-sealable bags, plastic boxes, trays, buckets for food products with a net weight from 1000 to 5000 g.