Make use of this comprehensive library of production recipes with 200+ individual recipes.
All recipes are presented in MS Excel® format. This format enables you to use all features of the recipes, including individual batch size and meat price setting to receive instant results on the cost of the product to be developed (CostControl):
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Marinade or Spiced Oil?
When use a Marinade and when Spiced Oil? To better understand the subject, one should know that marinades are opaque, covering the meat's surface.
Therefore, use a Marinade for stir fry's and marbled meat chunks.
Spiced Oils, in contrast, are more transparent, leaving the meat's structure visible, as shown in the above picture. The herbs and spices within the Spiced Oil "float" on the marinated meat, remaining clearly visible.
Therefore, Spiced Oils are best with larger, lean meat chunks, such as steaks and lean meat strips.
All of our marinades are manufactured under highest technological standards using only steam-degerminated spices, blended in clean athmosphere and filled hot into sterilized PE buckets.
This results into marinades that have 18 months shelf life (unopened after production) without adding any preservatives. Ever since 2016, all marinades are MSG-free, and most are gluten free.
DryFit Marinades
DryFit marinades make professional marinating affordable.