Meister Kut [liquid]
Phosphate based binder for sausages and brines[# 50.002]
Meister Kut 88
Sausage and meat phosphate pH 8.8[# 11.031]
Sausage binder and colour stabilizer[# 50.011]
Meister KutMaxx Pro
Sausage binder + colour stabilizer[# 50.012]
Food Additive [E 451][# 11.062]
We have more than 170 recipes in our library. Have a look by clicking on the fiRecipes 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.