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.
