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The fi_Recipes App
Your Professional Guide to Meat Processing
This comprehensive library of recipes was developed for professional meat and food processing individuals. 200+ production recipes are available free of charge as downloads from our website. And now as an App.
Simply go to your App Store and search for fiRecipes, or scan one of these QR codes.
Isolated Soja Protein [ISP] has a protein content of 90% and should be used in cooked sausages to increase mouthfeel ("bite"). The emulsion remains firm after cooking.
Soya Concentrate has a protein content of 70% and is normally used for making emulsions, such as chicken skin emulsions to reduce material cost.
A typical formulation is 1+5+5: 1 part soya isolate or concentrate 5 parts of water 5 parts of vegetable oil or animal fat (e. g. chicken skin).
Our best recommendation is the use of our premium ingredient blend for emulsions, AGAGEL® 600 which allows highly efficient emulsions of up to 1:20:20.Follow this link for more information. Recipes available here.
Usage Rate of Sausage Seasonings
Our sausage seasonings have been developed to suit the needs of customers everywhere. Every seasoning can be used for pork, chicken, beef, and vegetarian sausages alike.
The usage rates that are published here and on our product labels should be used as follows:
European pork recipes with high level of lean meat: use as published
Beef and chicken sausages: increase level by 20-25%
Sausages containing MDM and filling agents, such as starch, soya and fibres: increase level by 50%
Vegetarian Sausages: double the published usage rate