Pork Frankfurter

You have selected Pork Frankfurter

Choosing the right casing is a key element of Franks/Hot Dog production – check our casing recommendation below.

We offer recipes in different qualities, PREMIUM, STANDARD, and ECONOMY. Use the Basic Information part to get a quick view on the basics of each recipe, and to compare with one another.

Now, please choose your preferred recipe:


Premium

€ 1.73/kg*
*total recipe cost based on a pork price of € 2.00/kg
download recipe to adjust meat prices
Basic information
Pork Forequarter

20% added water


Pork Frankfurter PRE

Standard

€ 1.44/kg*
*total recipe cost based on a pork price of € 1.75/kg
download recipe to adjust meat prices
Basic information
Pork Forequarter & Trimmings
25% Soya Emulsion
30% added water
AGAGEL® 220 for texture & yield
FibreMaxx for binding
Pork Frankfurter STD

Economy

€ 1.17/kg*
*total recipe cost based on a pork price of € 1.50/kg
download recipe to adjust meat prices
Basic information
Pork Trimmings
50% Soya Emulsion
35% added water
AGAGEL® 400 for texture & yield
FibreMaxx for binding
Pork Frankfurter ECO

Raw Materials Required:

  • Pork
    • Forequarter - for Premium and Standard Recipes
    • Trimmings - for Standard and Economy Recipes
  • Soya Emulsion - made with AGAGEL® 600
    download the xlsx-Recipes to learn how to make Soya Emulsion to fiRecipes standards
  • Water / Flaked Ice

Machines Required:

  • Meat Mincer
  • Bowl-Cutter
    watch fiRecipes' recommended Process-Flow video using the YouTube link below
  • Sausage Filler
  • Sausage Linker
    for volume production, only
  • Cooking / Smoking Chamber
  • Cooling Facility

Click here to view our sundries and machine programme

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Bowl Chopper Process-Flow for Frankfurter