fi Recipes

Your Guide To Good Food Manufacturing

200+ recipes for professionals from production, product development and management. All recipes can be adjusted to your needs, i. e. your production batch size. The individual quantities of all recipe ingredients follow your changes. Find more information and recommendations for optimal use of our recipes in the textbox fi Recipes situated in this page.
Please note that we cannot accept any liability for the result, lack of acceptance or possible non-conformity with any food legislation.

Cured Meats [Ham, Bacon]

Tumbler Recipe using AGAGEL 371

This universal tumbler recipe can be used for all meat with a moderate target yield of 15-25%. Choose target yield and salt content individually. Only 2 ingredients required.

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Tumbler Recipe using AGAGEL 370

This universal tumbler recipe can be used for all meat with a moderate target yield of 15-25%. Choose target yield and salt content individually. Only 2 ingredients required.

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Tumbler Recipe using AGAGEL 375

This universal tumbler recipe can be used for all meat with a medium target yield of 30-40%. Choose target yield and salt content individually. Only 2 ingredients required.

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Tumbler Recipe using AGAGEL 360

This universal tumbler recipe can be used for all meat with a medium target yield of 30-40%. Choose target yield and salt content individually. Only 2 ingredients required.

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Tumbler Recipe using AGAGEL® 380

This universal tumbler recipe for whole muscle red meats can be used for all red meats. Choose target yield and salt content individually. Only 2 ingredients required.

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Tumbler Recipe using AGAGEL® 390

This universal tumbler recipe for whole muscle white meats can be used for all white meats. Choose target yield and salt content individually. Only 2 ingredients required.

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Tumbler Recipe using AGAGEL® 380

This universal tumbler recipe for restructured red meats can be used for all red meats. Choose target yield and salt content individually. Only 2 ingredients required.

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Tumbler Recipe using AGAGEL® 390

This universal tumbler recipe for restructured white meats can be used for all white meats. Choose target yield and salt content individually. Only 2 ingredients required.

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Beef Ham Premium

Beef Ham recipe made from restructured meat, premium quality. 100 kg beef meat => approx. 155 kg Ham (before cooking)

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Beef Ham Standard

Beef Ham recipe made from restructured meat, standard quality. 100 kg beef meat => approx. 160 kg Ham (before cooking)

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Beef Ham Economy

Economically formulated Beef Ham recipe made from restructured meat. 100 kg beef meat => approx. 160 kg Ham (before cooking)

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Beef Pastrami Premium

Premium formulated Pastrami recipe made from whole muscle beef meat. 100 kg beef meat => approx. 135 kg Pastrami (before cooking)

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Beef Pastrami Economy

Economically formulated Pastrami recipe made from restructured beef meat. 100 kg beef meat => approx. 125 kg Pastrami (before cooking)

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Beef Bacon

Standard Beef Bacon recipe, smoked and fully cooked. 100 kg meat => approx. 180 kg Bacon before, 130-140 kg after smoking/cooking.

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Veal Bacon Breakfast Strips

Veal Breakfast Strips recipe, smoked and fully cooked. 100 kg meat = approx. 125 kg Breakfast Strips (before cooking) 

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Bresaola

Dry aged whole muscle beef, originated from a valley in the northern Italian Alps. Recipe reveals the secrets of the ageing process that preserves the meat without cooking.

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The Guide to Chicken Breast.
Use this Master Recipe for complete processing information.

Chicken Breast +20

Whole Muscle Chicken Breast recipe for 15-25% added yield. Choose target yield and salt content individually. Only 2 ingredients required.

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Chicken Breast +35

Whole Muscle Chicken Breast recipe for 30-40% added yield. Choose target yield and salt content individually. Only 2 ingredients required.

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Chicken Breast +65

Restructured Chicken Breast recipe for 50-80% added yield. Choose target yield and salt content individually. Only 2 ingredients required.

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Chicken Ham Premium

Chicken Ham recipe made from restructured meat, premium quality. 100 kg chicken meat => approx. 158 kg Chicken Ham (before cooking)

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Chicken Ham Standard

Chicken Ham recipe made from restructured meat, standard quality. 100 kg chicken meat => approx. 160,5 kg Chicken Ham (before cooking)

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Chicken Ham Economy

Economically formulated Chicken Ham recipe made from restructured meat. 100 kg chicken meat => approx. 163 kg Chicken Ham (before cooking)

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Chicken Ham Restructured

Chicken Ham recipe made from restructured meat. Adjustable target yields from 20 to 80%. Recipe allows to enter target salt content.

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Turkey Ham Premium

Turkey Ham recipe made from restructured turkey meat, premium quality. 100 kg turkey meat => approx. 158 kg Turkey Ham (before cooking)

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Turkey Ham Standard

Turkey Ham recipe made from restructured turkey meat, standard quality. 100 kg turkey meat => approx. 160,5 kg Turkey Ham (before cooking)

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Turkey Ham Economy

Economically formulated Turkey Ham recipe made from restructured turkey meat. 100 kg turkey meat => approx. 163 kg Turkey Ham (before cooking)

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Turkey Bacon Streaky

Economically formulated Streaky Turkey Bacon recipe made from restructured turkey meat. 100 kg turkey meat => approx. 160 kg Streaky Turkey Bacon (before cooking).
Advanced meat processing skills are required.

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Pork Ham Premium

German Pork Ham recipe made from forequarter meat, premium quality. 100 kg meat => approx. 150 kg Ham (before cooking).

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Pork Ham Standard

German Pork Ham recipe made from forequarter meat and trimmings, standard quality. 100 kg meat => approx. 155 kg Ham (before cooking).

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Pork Ham Economy

Economically formulated German Pork Ham recipe, made from restructured pork meat. 100 kg meat => approx. 180 kg Ham (before cooking)

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Pork Bacon Economy

Economically formulated Pork Bacon recipe. 100 kg meat => approx. 148 kg Bacon (before cooking)

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