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Bufferglucose Syrup Clean Label for all preparations
![]() FORTE BUFFERPROCESS OF MANUFACTURING COOKED HAMS,
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1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | |
Mechanical injection |
10% | 20% | 30% | 40% | 50% | 60% | 70% | 80% | 90% | 100% |
Pure ham - Beefham Turkey or Chicken ham Pure Muscle Meat |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Pure Water for start
Pickle composition |
100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l |
Nitrite salt blend with 0,6% KNO2 |
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Sodium Chloride |
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Potassium chloride |
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Bufferphosphate |
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Bufferglucose
Clean Label |
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Blend of
carrageenan |
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Type of Cellulose :
Akucell AF 3275 |
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Soy Concentrate :
Water soluble 90% protein |
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Standaard dextrose |
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Maltodextrine D15 or D35
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Ceamfibre 7000 |
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VEPRO 75 PSC |
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Concentrated Red Beet juice
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Red Yeast Rice |
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Carmine Acid E 120 |
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Total final product
Zero loss by boiling |
110
Kg |
120
Kg |
130
Kg |
140
Kg |
150
Kg |
160
Kg |
170
Kg |
180
Kg |
190
Kg |
200
Kg |
For obtaining the full pickle composition and application- and finishing method, please mail to info@ph-liquid.com
Buffer table with Bufferglucose Syrup.
Buffer table | products | min. - max. |
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Buffer code 1 | salami products | Buffer pH 4.8 - 5.1 |
Buffer code 2 | curing products | Buffer pH 5.3 - 5.6 |
Buffer code 3 | heated cutter products:meat sausages | Buffer pH 5.9 - 6.2 |
Buffer code 4 | heated liver preparations | Buffer pH 5.9 - 6.2 |
Buffer code 5 | all heated ham preparations | Buffer pH 5.9 - 6.2 |
Buffer code 6 | canned products | Buffer pH 6 - 6.2 |
Rest KNO2 and KNO3 after cooking and curing | ||
---|---|---|
Per kg finished product | KNO2 PPM's Min - Max per kg | KNO3 Min - Max per kg |
All heated ham preparations | 10 - 20 ppm | - |
All heated liver preparations | 8 - 25 ppm | - |
All heated cutter meat products | 12 - 18 ppm | - |
All heated canned products | 5 - 15 ppm | - |
All salami products | 8 - 20 ppm | 18 - 30 ppm |
Cured products fresh- and smoked bacon etc ... | 7 - 25 ppm | 15 - 25 ppm |
Per 100 kg finished product | sodium chloride blend with 0,6% KNO2 | potassium salt |
---|---|---|
All heated ham preparations | 3/4 | 1/4 |
All heated liver preparations | 3/4 | 1/4 |
All heated cutter meat products | 3/4 | 1/4 |
All heated canned products | 3/4 | 1/4 |
All salami products | 3/4 | 1/4 |
Cured products fresh- and smoked bacon etc ... | 3/4 | 1/4 |