Encapsulated salt prevents pre-seasoned meat products from juicing out. The encapsulation (coating) material is a hygroscopic thin layer of vegetable fat which avoids direct contact with the meat. The encapsulation disappears residue-free when the meat is grilled or fried.
Developed for meat counters in supermarkets and butcher shops.
Seasoning with encapsulated ingredients [# 10.089]
Premium seasoning for all meat and barbecue dishes, including burgers, steaks from pork, lamb, beef and poultry. With visible herbs.
Encapsulated ingredients prevent pre-seasoned meat products from juicing out.
Iodised salt (salt, potassium iodate), herbs, palm fat (partly hardened), spices, acidifier [E 330], flavour enhancer [E 621], flavourings (e.g. celery extract).
20 g/kg or according to recipe.
sachets @ 1 kg
|1 kg||10.65 €/kg|
|20 kg||10.10 €/kg|
|100 kg||9.55 €/kg|
|200 kg||9.05 €/kg|
|500 kg||8.50 €/kg|
|from 1,000 kg||7.95 €/kg|