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):
Click on the Excel-icon to download the recipe.
Change the numbers of the blue cells to your needs.
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Premium Sausage Seasonings
We have developed a number of sausage seasonings without E-numbers and extracts:
CL stands for Clean Label. Click on the individual name for details.
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.