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.
Ingredients for Shawarma and Doner Kebab
Profit from the Mega-Trend of QSR Foods
QSR stands for Quick Service Restaurant, replacing the negative fast food image. Shawarma and Doner Kebap are leading the way.
2 brochures are available online for those who want to get into the Doner and Shawarma business. Simply click on the photo above.
Doner, Kebap, Shawarma & Co. A bird's eye view on all ingredients required
How To Make... Doner Kebap Our 7-page brochure revealing everything you need if Doner Kebap and Shawarma making is on your agenda.
CL stands for Clean Label. Click on the individual name for details.
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