Combi AgroMix KS-1

Сatalogue

Description: Stabilizer.

Content: Mix of hydrocolloids and milk proteins, aromatizer.

Characteristics: It stabilizes meat emulsion, prevents from fat-bullion swelling, and improves organoleptic characteristics of the product. Water binding capacity is 1 : 7.

Usage: The preparation is recommended to be used for the production of boiled sausages, small sausages, frankfurters, liver sausages and pastes. It is added dry or dehydrogenated at the end of cutting process.

Functional advantages: Combi AgroMix КS-1» is recommended to substitute for soya proteins and dry milk in all types of sausages. It allows decreasing the prime costs of the final product.

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