Description: This additive is a complex of flavour and technological ingredients. There are stabilizer of consistency, acidity controller and colourings in the functional group. The complex combination of odours, spice extracts and natural spices of Combi AgroSmak VKK-2 give special Salami flavour to sausage products.

Content: GDL, salami aroma, flavour enhancer, antioxidants, mix of spice extracts and natural spices.

Characteristics: It stabilizes consistency of smoked-cooked sausages, provides fast and safe oxidation inside the sausage stick. It is successfully used in boiled-smoked sausages such as Salami, improves their organoleptic characteristics and gives unique flavour and taste to the final product. Phosphate salts are not enclosed to the additive content!

Usage: Dosage is 10 gram per 1 kg of total forcemeat mass.

Advantages: The Combi AgroSmak VKK-2 additive is a complex wellbalanced mix. Now during smoked-cooked sausages production there is no need to find out separate functional or flavour ingredients such as consistency stabilizer or natural spice extracts. It’s enough to add Combi AgroSmak reparation once according to the recommendation high above.