Reply letter by E-mail :
INFO@PH-LIQUID.COM

NAME .....................................................................................................................................................................................

FUNCTIONP.........................................................................................................................................................................

FIRM'S NAME......................................................................................................................................................................

ADDRES : N........................................ STREET...............................................................................................................

CITY..........................................................................................................................................................................................

TELEPHONE................................................................................... FAX...........................................................................

 

Dear Colleague,

 

1. Please return this answer form for a consignment of instructions for the following line production in your R & D department.
   
   
   • Line production of shoulder and cooked ham
   • saltery products
   • salami products
   • sausages
   • liver preparations
   • Delivery of test samples :
     • PH Liquid Extract 60148
     • 6014
     • 601
     • cutter pre-mix carrageens
     • Red Star Pickle
     • Red Star Pickle Binder 60157 for shoulder and cooked hams
       
       
2. Start up a WVK line production in our factory :
   shoulder ham en cooked ham, increased industrial yield of 120% with buffer system
   
   
3. Improvement of existing lin productions by WVK :
   • shoulder ham
   • cooked ham
   • beefham
   • salami products
   • saltery products
   • all with buffer system
     
     
4. We request a discussion during WVK's annual visit to our country of the application of buffer systems in line production for :
   • shoulder ham
   • cooked ham
   • beefham
   • salami products
   • saltery products