Products
Meat products
Ingredients for a complete range of processed meat : cooked and smoked sausages, dry salami, pate and liver sausage, hamburger blends and kebab, injected or restructured hams, flavors, functional blends.

COMBI BLENDS FOR COOKED AND SMOCKED SAUSAGES
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No.Product nameProduct codeProduct descriptionDosage
1Frankfurter Y54348Combi blend for frankfurters8 g/ kg
2Frankfurter W54369Combi blend for frankfurters11 g/ kg
3Frankfurter R64125Combi blend for frankfurters7 g/ kg
4Frankfurter L54207Combi blend for frankfurters10 g/ kg
5Frankfurter Bavaria54002Combi blend for frankfurters10 g/ kg
6Frankfurter Pui54181Combi blend for chicken meat frankfurters10 g/ kg
7Lyoner54034Combi blend for Lyoner and other cold cuts8-10 g/ kg
8Parizer Vario Combi54336Combi blend for emulsified cooked sausages (cold cuts)7 g/ kg
9Doktorskaya Expres54306Combi blend for emulsified cooked sausages, taste direction is for Doktorskaia sausage9 g/ kg
10Parizer Vitã A64043Combi blend for emulsified cooked sausage (cold cuts with cardamon taste profile )10 g/ kg
11Salam Porc Aromat54081Combi blend for cooked smoked sausages10 g/ kg
12Salam Varã Expres54287Combi blend for cooked smoked sausages10 g/ kg
13Salam Porc Expres54288Combi blend for cooked smoked sausages10 g/ kg
14Salam Italian Expres54289Combi blend for cooked smoked sausages10 g/ kg
15Salam Extra54073Combi blend for cooked smoked sausages10 g/ kg
16Salam Demisec54067Combi blend for semi-dry sausages10 g/ kg
17Salam Demisec Italian54103Combi blend for semi-dry sausages15 g/ kg
18Salam RST spice54211Combi blend for semi-dry sausages10 g/ kg
19Moskovskaya Express54372Combi blend for cooked smoked sausage9 g/ kg
20Cervelat Express54293Combi blend for cooked smoked sausage9 g/ kg
21Cabanos Expres54200Combi blend for cabanossy type of sausages10 g/ kg
22Cârnaţi de grătar54127Combi blend for grill sausages15 g/ kg
23Cârnat Grill54093Combi blend for grill sausages10 g/ kg
24Cârnat Paprito Expres54298Combi blend for sausages with lots of paprika (in natural casings)18 g/ kg
25Cârnat Ţărănesc54018Combi blend for coutry style sausage (course meat and natural casings)12 g/ kg

BLENDS FOR DRY SALAMI
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No.Product nameProduct codeProduct descriptionDosage
1Mini Salami Spice54354Spice blend and antioxidant for mini salami5-7 g/ kg
2Mini Salami GD54213Spice blend and antioxidant including GDL for mini salami15 g/ kg
3Cârnat Paprito Spice54170Spice blend for Chorizo type11 g/ kg
4Pfefferkeule54247Spice blend for dry sausages based on pepper10 g/ kg
5Salam Crud Expres54337Combi blend for dry salami15 g/ kg
6Salam Crud Uscat S152026Combi blend for dry salami or sticks15 g/ kg
7Salam Sibiu Aromat52011Combi blend for Sibiu salami10 g/ kg
8Westfalen-Wurst52014Combi blend for dry salami20 g/ kg
9Salam Mediteranean52017Combi blend for dry salami with nice fermented taste10 g/ kg

BLENDS FOR PATE, LIVER SAUSAGE AND ASPIK
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No.Product nameProduct codeProduct descriptionDosage
1Pate Excelent P62037Combi blend for liver sausage or pate with traditional taste20 g/ kg
2Pate Excelent Gewurz31010Spice blend for liver sausage or pate5 g/ kg
3Pate Strasbourg62034Combi blend for fine pate20 g/ kg
4Pate Strasbourg Gewurz42023Spice blend for liver sausage or pate5 g/ kg
5Pate Flavour32286Spices and oleoresins in powder for pate or liver sausage1-2 g/ kg
6Toba E51001Gelatin based blend for Romanian traditional aspik1kg blend:10L water

HAMBURGER, MICI, KEBAB BLENDS
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No.Product nameProduct codeProduct descriptionDosage
1Salam Casă Malaxat54057Combi blend for ham sausage10 g/ kg
2Salam MB654166Combi blend for ham sausage with beef taste10 g/ kg
3Salam BAC CH54208Combi blend for ham sausage with smocked bacon taste10 g/ kg
4Salam cu Șuncă V54146Combi blend for schinkenwurst10 g/ kg
5Șuncă Delicia 6060062Ingredients for 60% injected ham8 kg/ 100 L brine
6Șuncă 35 SB60243Ingredients for hams with a variety of extensions25 g/ kg
7Șuncă Toast 80 M60068Ingredients for ham with 80% extension5 kg/ 100 L brine

RESTRUCTURED HAMS AND HAM SAUSAGES
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No.Product nameProduct codeProduct descriptionDosage
1Salam Casă Malaxat54057Combi blend for ham sausage10 g/ kg
2Salam MB654166Combi blend for ham sausage with beef taste10 g/ kg
3Salam BAC CH54208Combi blend for ham sausage with smocked bacon taste10 g/ kg
4Salam cu Șuncă V54146Combi blend for schinkenwurst10 g/ kg
5Șuncă Delicia 6060062Ingredients for 60% injected ham8 kg/ 100 L brine
6Șuncă 35 SB60243Ingredients for hams with a variety of extensions25 g/ kg
7Șuncă Toast 80 M60068Ingredients for ham with 80% extension5 kg/ 100 L brine

INJECTED HAMS AND FRESH MEAT
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No.Product nameProduct codeProduct descriptionDosage
1Salamurin Fresh 2064061Ingredients blend for fresh meat injection to be sold frozen
2Salamurin Nr. 560234Ingredients fo a high viscosity brine with excelent stability in chicken meat to be sold fresh5 kg / 100 L brine
3Salamurin Expres60268Ingredients fo a high viscosity brine with excelent stability in chicken meat to be sold fresh (no salt)2,5 kg / 100 L brine
4Schinken Poultry WH60042Ingredients for chicken ham with a clean - white outfit9 kg / 100 L brine
5Schinken F3060077Ingredients for 30 % injected ham5-8 kg /100 L brine
6Salamurin Praga 4064065Ingredients for 40 % injected ham6 kg / 100 L brine
7Schinken 56 K60193Ingredients for 50-60 % injection5 kg / 100 L brine
8Schinken 89 H60192Ingredients for 80-90 % injection5 kg / 100 L brine

CARRAGEENAN BASED BLENDS AND PROTEINS FOR INJECTION
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No.Product nameProduct codeProduct descriptionDosage
1Karagel R167010Carragenan based blend with neutral taste: to be used in chicken meat or other aplications where taste is sesitive10,5-1 % in brine
2Karagel Kaiser67008Carragenan based blend with strong gell capabilities: to be used to stabilize the gell in high rate injected belly0,2- 0.8 % in brine
3Karagel BK67019This product is made up of carrageenan and has a high ability to gelling. It helps bind moisture and give a better structure and texture of the finished product. He also has a high concentration of pure carrageenan. Suitable for cutter0.3 - 0.8 %
4Karagel V1067016This product has a high gelling abilitty. It binds moisture and give a better structure and texture to the finished product. Suitable for injection & tumbling brines0,2 - 1 % in brine
5Karagel A167025Carragenan based blend to be used to stabilize the water in injected meat products0,3 - 0.5 % in brine
6Structural F1956024Colagen protein for injection, hams and sausages0,3 - 1 % in brine
7Structural M-Inject60181Milk protein for injection brines or emulsified sausages0,3 - 2 %

Aromat range: spice extracts powder blends for sausages
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No.Product nameProduct codeProduct descriptionDosage
1Aromat F150063Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.3 - 0.4 %
2Aromat F350066Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.3 - 0.4 %
3Aromat MOL96017Spice extracts and flavours in powder for Molochnaya0.3 - 0.4 %
4Aromat DOK50061Spice extracts and flavours in powder for Doktorskaya or other tye of cold cuts0.3 - 0.4 %
5Aromat VK50060Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.3 - 0.4 %
6Aromat Sosiski Svineaki50128Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.60%
7Aromat Liubitelskaya50126Spice extracts and flavours in powder for Liubitelskaya0.50%
8Aromat Frankfurter R95041Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.30%
9Aromat Frankfurter W96035Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.30%
10Aromat Frankfurter Y97018Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.30%
11Aromat Frankfurter Bavaria98021Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.30%
12Aromat Frankfurter FM99002Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.30%
13Aromat Frankfurter Balkan95042Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener)0.30%
14Aromat Demisec50122Spice extracts and flavours for semi-dry salami0.50%
15Aromat RST50123Spice extracts and flavours for semi-dry salami0.50%
16Aromat MOS50089Spice extracts for Moskovskaya sausage0.30%
17Aromat SER50064Spice extracts for Cervelat sausage0.30%

Aromat range: single spice extracts or flavours in powder form
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No.Product nameProduct codeProduct descriptionDosage
1Aromat Nutex50049Nutmeg extract in powder1 - 2 g/ kg
2Aromat Pepex50059Pepper extract in powder1 - 3 g/ kg
3Aromat Garlic Extra50070Garlic flavour about 5 times stronger the garlic granules0.1 - 1 g/ kg
4Aromat M50072Milk flavour for sausages1-3 g/ kg
5Smoke Powder 2.098018Smoke flavour in powder1-2 g / kg

Aromat range: meat flavours including MSG
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No.Product nameProduct codeProduct descriptionDosage
1Aromat CP50044Cured pork meat flavour for products where maturated meat taste is needed0.30%
2Aromat LM50039Luncheon meat flavor for hams and sausages0.30%
3Aromat Beef 350040Boiled beef flavour for a variety of meat products0.30%
4Aromat Chicken W350042Chicken breast flavour for chicken breast frankfurters and other meat products0.30%
5Aromat Chicken SL350041Chicken flavour for processed meat0.30%
6Aromat Smoked Pork50128Smoked pork flavour to be used in sausages and hams0.30%
7Aromat Bacon50043Smoked bacon flavour to be used in suasages and hams0.30%
8Magic50012Meat flavour with a very efficient activity to cover the MDM and soy taste0.05 -0.1 %

Meat flavours in powder (without MSG)
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No.Product nameProduct codeProduct descriptionDosage
1Smoked Pork95031Smoky meat taste with slighty burnt notes1 g/ kg
2Roasted Pork95032Generally meaty with slightly rosted notes1 g/ kg
3Brined & Cured Pork95030Typical cured pork flavour, juicy with slighy sweet aftertaste1 g/ kg
4Boiled Beef96027Long boiled, juicy, slightly fatty1 g/ kg
5Light Roasted Meat96028Brased, medium roasted, meaty and juicy1 g/ kg
6Dark Roasted Beef96029Oven roasted, gravy beef meat, dark, caramelized roasted notes1 g/ kg
7Turkey Ham97009Cooked turkey breast notes, slightly fatty, meaty, umami1 g/ kg
8Cooked Ham97007Long boiled aftertaste, meaty and juicy1 g/ kg
9Polish Ham97008Strong pork taste with gentle lovage notes1 g/ kg
10Chicken Ham97010Cooked chicken breast notes providing a long and pleasant aftertaste1 g/ kg
11Prosciutto Coto97011Pork meat taste and smell for typical Prosciutto Cotto hams1 g/ kg
12Boiled Chicken98006Long boiled, fatty type1 g/ kg
13Light Roasted Chicken98007Oven roasted chicken breast type1 g/ kg
14Roasted Chicken98008Dark roasted to grilled chicken type1 g/ kg
15Grilled Chicken99001Grilled chicken taste with burned and fatty notes1 g/ kg
16Grilled Pork97014Geberally meatty, strong grilled fatty notes1 g/ kg
17Grilled Beef98014Grilled beef with dark roasted and fatty notes1 g/ kg
18Grilled Lamb96031Typical grilled lamb flavor, fatty and long aftertaste1 g/ kg
19Roasted Lamb95033Roasted lamb with less grilled fatty notes then previous one1 g/ kg

Functional Blends For Meat Products
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No.Product nameProduct codeProduct descriptionDosage
1Maturex52003Excellent acidity regulator based on GDL having good antioxidant properties. It helps to quickly develop the color and give structure and texture of the finished product. And also prolongs the shelf life5-10 g/ kg
2Kuter Plus55005Blend of phosphates, MSG and vitamine C for emulsified sausages3-5 g/ kg
3Structurex S2055028Complex blend based on alginates to be used for restructuring: oil, soft fat, meat, mdm. Suitable to produce restructured fat for sausages where you need to see pieces of fat when you slice them (moskovskaya, lyubitelskaya, smoked-cooked products)Pork fat - 5 :25 :70, Chicken skin - 5 :35 :60, Oil - 6 :32 :62, Beef fat - 6 :30 :64
4Saltex Ham55001Blend of salt and nitrite for salting, preserving, curing and coloring meat products0.5 - 1 g/ kg
5Saltex RC55049Blend of salt, nitrite and nitrate for salting, preserving, curing and coloring meat products. Suitable in brines for injection1 g/ 1 kg

Protein based blends for emulsions or gel
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No.Product nameProduct codeProduct descriptionDosage
1Softal Premium 368013A mixture of proteins for the production of soy granules with a ratio of 1: 3,5. Product advantages: • Reduces negative flavors of soy in the finished product and allows using a higher percentage of meat replacement in the final formulation; • The granules have a nice look in the finished product (less shinny then soy granules). 1: 3,5
2SP2CONC56053A mixture of special vegetable fibers and proteins to improve the soy isolate functionality: • Improves the texture of granules compared to soy isolate alone and reduces the shininess when slicing; • Reduces the negative soy flavors in the finished product. • Ability to compnsate the fluctuation in quality of the soy isolate1 kg of SP2CONC2 + 9 kilos soy isolate + 35 kilos water for 45 kilos soy granules; colour should be added extra.
3SP3 Concentrat56035A mixture of special vegetable fibers, proteins and colouring agent to improve the soy isolate functionality: • Improves the texture of granules compared to soy isolate alone and reduces the shininess when slicing; • Reduces the negative soy flavors in the finished product. • Ability to compnsate the fluctuation in quality of the soy isolate;1 kg of SP2CONC2 + 9 kilos soy isolate + 35 kilos water for 45 kilos soy granules.
4Miogel CPA 3052006A mixture of special vegetable and animal proteins for dry salami granules. • The granules have elasticity in the finished product and contain a color and flavor to provide the characteristic flavor and color of the finished product. • The granules are behaving just like raw meat to use for raw-dry sausages: the development of structure and texture, as well as the visual aspect (beef like ). • This technology improves the visual aspect of the slice - the product looks more meatty and less fatty. • Also, this technology allows to reduce the maturation time by about 10 %1 kg Miogel CPA 30 and 3.5 kg water. 8-25 % of the granules in the salami.
5Softal Premium68003Protein based blend for a skin emulsion with high functionality in sausages or hams4 kg Softal, 50 kg pork skin, 100L water and 2,5 kg salt
6Tenderal 6056014This product is a mixture of selected ingredients with excellent emulsification properties of fat and water binding10-40 g/ kg of raw compo- sition

Colouring Agents For Meat Products
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No.Product nameProduct codeProduct descriptionDosage
1Annato H18002Colouring agent based on annato (liquid)1-2 g/ kg
2Paprito Color18006Paprika based emulsion to be used as coloring agent in various meat products1-5 g/ kg
3Propicolor RC57001Food coloring agent on Carmine base. Suitable for all kinds of meat products0.3 - 0.5 g/ kg
4Propicolor Baza57009Food coloring agent on Carmine base. Suitable for all kinds of meat products0.5 - 1 g/ kg
5Condiment Rito64002Fermented rice1 g/ kg
6Propicolor Extra57019This product is a food colouring agent based on Ponceau base0.3 - 0.5 g/kg
7Propicolor Standard57020This product is a food colouring agent based on Ponceau base0.5 - 1 g/ kg

Phosphates Blends for Emulsified Sausages or Brines
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No.Product nameProduct codeProduct descriptionDosage
1Myophos WB55019Combination of phosphates for emulsified sausages. It also helps in increasing the yields of the finished product. Suitable for cutter. PH: 9.7 - 10.2; P2O5 (%) content: min. 52 %3 - 6 g/ kg of composition
2Myophos INJ55042Combination of phosphates with high solubility in cold water helping to maximize the yields in the finished product. Specially designed for use in brines. PH: 9.6 - 10.4; P2O5 (%) content: min. 52 %3 - 6 g/ kg of composition

Preservatives
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No.Product nameProduct codeProduct descriptionDosage
1Inhibac BM55047Inhibac BM is a self life extender based on acetate, citrate and antioxidants for all kinds of meat products. It helps extend the shelf life and also promotes the development of the correct color of the finished product. Powder form0.3 - 0.5 %
2Super Fresh L18001Super Fresh L is a self life extender based on sodium lactate, acetate, citrate and natural antioxidants for all kinds of meat products, especially cold cuts & cooked ham. It helps extend the shelf life and also promotes the development of the correct color of the finished product. Liquid form2.5 - 3 %