friedrich ingredients offer a unique service to choose ingredients for sausages by application and by composition.
Find everything in one place, including casings, saw dust, wood chips, and sundries items.
Seasoning and ingredient for dry cured meat [# 10.087]
Description:
Flavouring and functional ingredient for safe and reliable maturing of dry [aged] hams, such as Westphalian, Black Forest. Accelerated salt penetration. Supports tenderizing process and colour development.
Requires expert knowledge.
Ingredients:
Sugar, dextrose, salt, mustard seeds, spices stabiliser - sodium-L-ascorbate [E 301].
MOQ may apply
Usage:
Ham Maturing in 3 steps:
1 pre-blend 20 kg curing salt + 1 kg #10.087
2 pre-blend 6 kg curing salt + 14 kg regular salt + 65 g saltpeter + 1 kg #10.087
3 pre-blend 20 kg regular salt + 120 g salpeter + 1 kg #10.087
Delivery unit:
sachets @ 1 kg
Quantity | Price/kg |
1 kg | 10.65 €/kg |
20 kg | 10.10 €/kg |
100 kg | 9.55 €/kg |
200 kg | 9.05 €/kg |
500 kg | 8.50 €/kg |
from 1,000 kg | 7.95 €/kg |