Its purpose is to provide the meat product (sausages, or other boiled products…) with a nice consistency different spices flavour as well as good colour and aroma, so it enhances good appearance, perfect hygiene and preservation.
Its use is complies with EU regulations (89/107/CE, 95/2/CE, 96/85/CE, 98/72/CE and 2001/5/CE).
At moderate temperature; white powder, free of odour and flavour.
Use 40 grams of this product per every 1000 grams of product to be prepared.
INSTRUCTIONS FOR USE:
Add it to the meat mass, directly or previously solved in water –as a paste-, then mix and knead well.
After stuffing it into casing, proceed to boiling phase between 70 and 75ºC; in products with blood, 75 and 85ºC
It is advised to leave it on the fridge for some hours before packing, so that the meat reaches full aroma.