Description and characteristics: Aroproduct Ltd. can propose a wide range of flavoring mixes for the production of sausages, ham and semi-products. Well-balanced content of the mixes, raw materials imported directly from the country of the spice origin, good thermal stability of extracts can guarantee a high quality of finished products.   

 Most of the flavoring mixes are based on the well known to the final customer sausage recipes. The group of flavoring mixes for the boiled sausages includes such additives as Doktorskaya (Doctor’s), Lubitelskaya (Favourite), Ostankinskaya, Rusanovskaya, Chesnochnaya (Garlic). For small sausages and sausages, frankfurters and cervelats there are such types of additives as Creamy sausages, Vienna sausages, Hunter’s small sausages. For the group of smoked-cooked (kielbasa sausages) and boiled-smoked (cooked-smoked) sausages Agroproduct recommends such additives as Krakovskaya, Tallinnskaya, Shashlychnaya (Shish kebab), Domashnya (Homemade sausage), Drogobychskaya, Salami and Cervelat.           

Usage of flavour mixes: The dosage norm for all flavour mixes is 4 - 6 g(rams) per 1 kg of forcemeat Such additive are recomended to be added at the final stage of forcemeat composing after fat raw has been added. Life span of  flavour additives is 12 month in dark lightproof package after date of production.