Important info for testing of Bufferglucose Syrup in your R&D department.

When testing Bufferglucose Syrup in your R&D department you can choose between 3 applications for healthier and safer meat- and liver preparations such as for heated hams, liver preparations and sausages e.g. Frankfurters, etc…

• Option 1 : application for all heated hams and shoulder hams
  30 to 50% less nitrite salt (KNO2)
  50% ordinary salt
  This option chooses for a decrease of nitrite.
  
  
• Option 2 : application for all above mentioned preparations
  30 to 50% less nitrite salt (KNO2)
  50% potassium salt
  This option chooses for a decrease of sodium salt and nitrite.
  
  
• Option 3 : application for all above mentioned preparations 30 to 50% less nitrite salt (KNO2)
  25% potassium salt
  25% ordinary salt
  This option chooses for a minimum of potassium salt and the same nitrite value decrease.

Follow your further application- and finishing off method concerning raw materials and additives, which remain the same as normally applied in your further production system, as known.