Purpose
for production of raw-smoked, dry-cured, boiled smoked, semi-smoked sausage products, including poultry meat.
Composition
spices and spice extracts, flavouring, sugars.
Dosage
6-8 g per 1 kg of feedstock.
Storage conditions
Stored in clean warehouses at temperatures not more than 20 °C and relative humidity not more than 75%.
Shelf life
12 months from the date of manufacture, but no longer than the remaining shelf life of the ingredients used.
Packaging
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.
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