for production of sausage products (liver, paste, boiled, boiled smoked, semi-smoked) acc. to technological regulations.
emulsifier, iodized salt, glucose, flavour intensifier, spices and spice extracts, fiber, sugar.
1000 g per 100 kg of feedstock.
Final product yield
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.