Beef Frankfurter

You have selected Beef 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

€ 4.98/kg*
*total recipe cost based on a beef price of € 6.00/kg
download recipe to adjust meat prices
Basic information
Beef Forequarter

20% added water


Beef Frankfurter PRE

Standard

€ 3.50/kg*
*total recipe cost based on a beef price of € 5.00/kg
download recipe to adjust meat prices
Basic information
Forequarter and Trimmings
25% Soya Emulsion
25% added water
AGAGEL® 220 for texture & yield
FibreMaxx for binding
Beef Frankfurter STD

Economy

€ 2.49/kg*
*total recipe cost based on a beef price of € 4.00/kg
download recipe to adjust meat prices
Basic information
Beef Trimmings
50% Soya Emulsion
35% added water
AGAGEL® 400 for texture & yield
FibreMaxx for binding
Beef Frankfurter ECO

Raw Materials Required:

  • Beef
    • Forequarter - for Premium Recipe
    • Trimmings - for Economy Recipe
  • both - for Standard Recipe
  • 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