The functional and aromatic blends we have developed specifically for sausage production provide maximum stability and efficiency in production while maintaining the traditional and standard taste and fully adapts to industrial production conditions. Thanks to the optimized spice profile and functional ingredient systems, fermentation control, strong protein matrix formation and homogeneous product structure, standard texture and quality are achieved.
Our solutions consisting of phosphate, vegetable fiber, curing agents and functional auxiliary components increase water retention capacity and reduce wastage losses. Stable and homogeneous color formation is ensured, drying and storage losses are reduced and product safety is maintained along with standard product quality throughout the shelf life.
Turkish Sucuk Combi / Seasonings
Balanced aroma and characteristic taste standardization is ensured with our combi and seasoning mixtures specially developed for sausage production.
- Fermented Sausage Mixes
- Heat Treated Sausage Mixtures
- Butcher Sausage Mixes
- Spicy Sausage Mixes
- Pepperoni Sausage Mixes
Nitrite Curing Salts
Nitrite Curing Salts specially developed for sausage production provide color stability and microbial safety.
Phosphate Mixtures
Our phosphate mixtures used in sausage production provide protein extraction and binding power, yield and texture.
Vegetable Fiber Blends
Our vegetable fiber blends developed for sausage production increase the water and fat binding capacity of the products and provide yield and texture optimization.