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Freshness compound for sausages and meat products [# 11.048]
Description:
Freshness keeper for all meat products, including sausages and cured meat products. Improves freshness, appeal and yield. For all cooked sausage products [sliced, franks], liver sausage, breakfast sausage and for all types of cured meats.
Ingredients:
E 325 L(+) sodium lactate, E 262 sodium diacetate.
Supports colour development
It is recommended to reduce the salt content by 10%, such as from 2% to 1.8% (example).
Increases shelf life by up to 100%, i. e. from 20 to 40 days.
Usage:
1.5-2%, depending on desired result.
Packaging details:
pallets à 24 PE containers = 600 kg (= MOQ).
Also available in stackable, disposable IBC's of 1,300 kg content.
Delivery unit:
PE Container @ 25 kg
Quantity | Price/kg |
1 kg | 4.15 €/kg |
600 kg | 4.15 €/kg |
1,200 kg | 4.05 €/kg |
2,400 kg | 3.95 €/kg |
3,600 kg | 3.85 €/kg |
from 6,600 kg | 3.80 €/kg |