Up to date meat industry.
Improved product composition of traditional and organic salami.
Pre-cut the cooled meat and lard in accordance with the applicable standards, which are well-known to you. Add the Bufferliquid Extract, to which the starting cultures and the colouring solution have been added.
Also add : maltodextrin, Gela Pur, salt, Buffer phosphate 60152.
Dissolve the 4 g of KNO_ in 100 g of warm water (50 to 60 °C) in order to obtain a total solution, and add this to the Bufferliquid Extract in order to obtain a homogeneous distribution.
Add the lard and cut everything up into very small cubes. The smaller the cubes, the more homogeneous the colour, since almost no nitrates or nitrites are used.
Fill skin, calibre 60 or 110, as desired,
with the mixture.
With PH Liquid Buffersystem and with Gela Pur C
Buffer pH : 4.8
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