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    Karragenany for рассолов 1302390000

    Karragenany for рассолов
    Karragenany for рассолов
    Karragenany for рассолов
    Karragenany for рассолов
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    320.00 грн.
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    • Availability: In stock
    • Packaging: кг.
    • SKU: 34272975
    • ТН ВЭД: 1302390000
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа
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    We bring to your attention a novelty on the Ukrainian market - carrageenan for the production of a gourmet group, allows you to reduce losses during heat treatment, to increase

    We present to your attention carrageenans for pickles (production of hams and gourmet products). A feature of this carrageenan is the fact that during heat treatment it sharply increases the viscosity, thickens the product, which reduces losses at this stage of production. In addition, it gives elastic and at the same time elastic gels with minimal syneresis, which is very important in the production of whole muscle gourmet products.

    Carrageenan is a good moisture-binding, stabilizing and gelling agent, using which you can achieve high organoleptic characteristics of the produced meat products.

    Carrageenan is a natural thickener obtained from certain types of red algae (Rhodophyceae class). The most famous alga used to make carrageenan is Chondrus crispus, a dark red parsley-like plant that grows on rocks in the ocean up to three meters deep off the coast of Canada, USA, France.

    Applications carrageenan covers almost the entire assortment of meat products, namely:

    • boiled sausages, sausages, small sausages;
    • pate, liverwurst sausages;
    • whole muscle ham;
    • smoked sausages;
    • semi-finished meat products;
    • canned meat.

    The introduction of carrageenan into meat raw materials is carried out in dry (powdery) or hydrated (dissolved) form. In the manufacture of emulsified meat products (boiled sausages, sausages, wieners), carrageenan is added dry at the mixing stage or during the first phase of cutting pre-salted (non-fat) raw materials.

    All our products are packed in multi-layer paper bags with polypropylene liner 25 kg each.

    sausages) carrageenan is applied dry at the mixing stage or during the first phase of cutting pre-salted (non-fat) raw materials.

    All our products are packed in multi-layer paper bags with a polypropylene liner of 25 kg.

    sausages) carrageenan is applied dry at the mixing stage or during the first phase of cutting pre-salted (non-fat) raw materials.

    All our products are packed in multi-layer paper bags with a polypropylene liner of 25 kg.

    Specifications
    PackingSack
    Weight25000

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