Our specially developed blends for salami production provide a stable and strong emulsion structure, homogeneous texture, excellent sliceability and high yield, along with superior and standardized taste.
Functional ingredients support protein extraction and provide high water and fat and binding capacity, while creating a strong structure and helping to stabilize the product throughout its shelf life.
Optimized formulations ensure maximum process tolerance and minimum quality deviation during the production process.
Salami Combi / Seasonings
Our salami combi and seasonings provide strong, standardized flavor and aroma
Phosphate Mixtures
Our phosphate mixtures used in salami production provide the desired texture with emulsion stability and protein activation.
Vegetable Fiber Blends
Our vegetable fiber blends developed for salami production increase the water and fat binding capacity of the products and provide yield and texture optimization.
Hydrocolloid Mixtures
Our hydrocolloid mixtures for sausage production provide the desired texture and stability throughout the shelf life. They give the products excellent slicability.
Preservative Mixtures
Shelf life is regulated by ensuring microbial stability.