Description: Auxiliary means for cutting consist of high quality food phosphates of world leading manufactures. Each of used salts of phosphoric acid performs certain function, supplementing and enhancing functional characteristics of others. A group of antioxidants, food colourings and emulgents is auxiliary included in the mix content to ensure fat emulsion stability, to improve organoleptic indexes, to stabilize colour and to slow down oxidation.

Content: Phosphates, sugars, antioxidants, emulsifiers, dyes.

Characteristics: the preparation prolongs the life span of the product through slowing down fat oxidation and lipid peroxidation, improves organoleptic indexes –flavour, colour, appearance (consistence of sausage, cut), and increases binding and emulsifying capacity of meat, ensures   stability of fat emulsions, decreases weight losses during the heat treatment.

Usage: The preparation is recommended to be used for the production of the boiled, smoked and cooked, smoked and boiled sausages, minced semi-products, meatloaf and other meat products with a high content of raw meat. Dosage is 5 g(ram) per 1 k(ilo)g(ram) of total forcemeat mass.   Combi AgroMix К-1 is added dry to the cuter or stirrer. It is used with the nonfat raw material and should be distributed evenly all over the surface. 

 Functional advantages: As an auxiliary means for cutting, Combi AgroMix К-1 is a complex well-balanced mix. There is no need to find out separate functional ingredients such as an antioxidant or emulsifying salt, weigh them, calculate their dosage, etc. It is enough to just use Combi AgroMix К-1 according to the recommendations herein above. The preparation is not strongly bound to recipes and allows a specialist to vary sorts of meat and fat to raw meat ratio and also to use other phosphate free mixes.