Grinstab Ñ 16
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: 0,3-0,7 kg per 100 kg of the raw material. For the production of boiled, h/s, b/s, liver products, h/f, ham. Protein fat emulsion - 1:25:25.
