Grinstab Ñ 02
Stabilization system based on emulsifiers for the preparation of fat emulsions in a hot way for pates and meat loaves, boiled, h/s sausages, sausages, sausages, hot dogs. Dosage: 0.5-4.0 kg per 100 kg of the raw material. For the production of boiled, h/s, b/s sausages, liver products, h/f, ham. Protein fat emulsion is 1: 5: 5. It does not contain soy proteins. It is a worthy alternative to soy protein! Hydration - 1: 5 in the production of boiled sausage products.
