With the brine additive SCHINKO® Universal we present a new high functional brine additive for cooked cured products that can be used universally. This brine additive guarantees a particularly high yield with a universal injection rate between 60 and 100 percent. Depending on the injection quantity used, a yield of between 45 and 70 percent is reached in the final product.
PRALLO® Protein Tech contains an innovative protein network. Due to new product attributes, the meat matrix of boiled sausage can be stabilised more effectively and thus also the cost-effectiveness can be increased. With PRALLO® Protein Tech, quality variations in the boiled sausage and semi-dry sausage production are reduced which leads to a more standardised outcome in the final product. The higher quality in binding when using PRALLO® Protein Tech is related to the unique mixture of proteins and transglutaminase and its’ obtained effective synergies.
With this processing additive, the nature of the texture, manageability and aroma are stabilised, which makes the quality of convenience products decidedly safer and significantly increases the cost-effectiveness. PRALLO® DWS Tech was developed for all meat products which are eaten hot. The new lends itself to a diverse range of applications, easy & fast, direct to use (no matrix needed). Adding PRALLO® DWS Tech to minced meat products, such as hamburgers, meatballs, pelmeni, kofta and cevapcici, or restructured meat products, such as chicken nuggets or chicken schnitzel, results in meatier bite and more economic products.
With PRIMAL® SK Royal Rapid M, a ripening culture for Mediterranean specialities which was developed to create the mild, full-bodied flavour profile of long-term matured raw sausage in a short time. The use of flavour enhancers, aromas or fine mould cultures is not necessary here. This is a new process technology in the production of starter cultures where yeast is enriched in a special nutrient broth which allows the typical flavour components to develop.
