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 food ingredients and casings, 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!
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.
AGAGEL® - the System for Excellence and Cost Control:
AGAGEL® 400
for cooked sausages
AGAGEL® 370 and 371
for fresh and cooked meat [+ 25%]
AGAGEL® 372
for QSR meats [+15-50%]
AGAGEL® 375
for fresh and cooked meat [+ 40%]
AGAGEL® 380 - 390 - 400
for cooked and cured meat [+ 80%]
AGAGEL® 500
for burgers, nuggets & Co. [+ 30%]
AGAGEL® 600
for emulsions from skin and vegetable oil
Check here for a pdf brochure.
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.