Binder for meat and poultry[# 11.141]
Binder for meat and poultry[# 11.142]
Compound of Transglutaminase and Caseinat[# 11.143]
Emulsifier for Liver Sausage and Emulsions[# 50.004]
Colour development agent for sausages and salmon[# 50.003]
Meister Kut [liquid]
Phosphate based binder for sausages and brines[# 50.002]
Sausage binder and colour stabilizer[# 50.011]
Meister KutMaxx Pro
Sausage binder + colour stabilizer[# 50.012]
Starter Cultures BFL-F02
for fermented, dry sausages[# 63.000]
We have more than 200 recipes in our library. Have a look by clicking on the fi Recipes logo.
Recipes are always free of charge, and available without registration.
AGAGEL® 220 for sausages and cured meatsAGAGEL® 370 and AGAGEL® 371 for fresh steaks and meat chunksAGAGEL® 360for cooked meats [+ 40%]AGAGEL® 380for cooked red meats [+ 80%]AGAGEL® 390for cooked white meats [+ 80%].
Check here for all details.
Improve quality and acceptance of your sausages and meat products by using pure beechwood smoke.
Order your wood chips and saw dust together with your spices and food ingredients and save $$$ in freight charges.
We carry 4 different sizes, available by the bag, by the pallet or in full container loads – made in Germany!