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 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%].
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