Grinstab Ñ 95
Stabilization system based on carrageenan for p / k, w / w, s / sa sausage, ham and smoked products. Allows you to reduce the cost of the finished product, increases yield, reduces syneresis during storage and gives a dense structure to the finished product. Dosage: 0,3-2,5 kg per 100 l of brine in the production of hams.
