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Grinstab Ñ 10

 

Grinstab Ñ 10

 

Functional mixture based on carrageenans for boiled sausages. When combined with phosphate flavor-aromatic mixtures, it makes a dry cut of the product, it reduces syneresis during storage, it gives a dense structure to the finished product. Dosage of 0.3-1.0 kg per 100 kg of the basic raw material. Hydration 1:80.

 


 

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