Make use of this comprehensive library of production recipes with over 200 individual recipes made for professionals by professionals.
Make use of all features of the recipes by opening the files with MS Excel. This format enables you to custom all recipes to your needs. The quantity of all ingredients in the recipe will follow your changes:
Click on the Excel-icon to download the recipe.
Change the numbers of the blue cells to your needs.
Print or save your customized recipe.
Choose recipes of one category, or all available recipes at-a-glance simply by clicking on the Overview button. If other recipes are needed, or if you like to place a comment, please do so here.
ManufactuRing of (soya)-Emulsions
Isolated Soja Protein [ISP] has a protein content of 90% and should be used in cooked sausages to increase mouthfeel ("bite"). The emulsion remains firm after cooking.
Soya Concentrate has a protein content of 70% and is normally used for making emulsions, such as chicken skin emulsions to reduce material cost.
A typical formulation is 1+5+5: 1 part soya isolate or concentrate 5 parts of water 5 parts of vegetable oil or animal fat (e. g. chicken skin).
Our best recommendation is the use of our premium ingredient blend for emulsions, AGAGEL® 600 which allows highly efficient emulsions of up to 1:20:20.Follow this link for more information. Recipes available here.