Freshness compound for sausages and meat products [# 11.046]
Freshness keeper for all meat products, including sausages and cured meat products. Improves freshness, appeal and yield. For all cooked sausage products [sliced, franks], liver sausage, breakfast sausage and for all types of cured meats.
E 326 L (+) potassium lactate, E 262 sodium diacetate.
Increases shelf life by up to 100%, i. e. from 20 days to 40 days.
1.5-2%, depending on desired result.
pallets à 24 PE containers = 720 kg (= MOQ).
Also available in stackable, disposable IBC's of 1,300 kg content.
PE containers @ 30 kg
|1 kg||3.65 €/kg|
|720 kg||3.65 €/kg|
|1,440 kg||3.55 €/kg|
|2,880 kg||3.45 €/kg|
|4,320 kg||3.35 €/kg|
|from 7,920 kg||3.30 €/kg|