The salt of the earth…
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
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Frankfurter Y | 54348 | Combi blend for frankfurters | 8 g/ kg |
| 2 | Frankfurter W | 54369 | Combi blend for frankfurters | 11 g/ kg |
| 3 | Frankfurter R | 64125 | Combi blend for frankfurters | 7 g/ kg |
| 4 | Frankfurter L | 54207 | Combi blend for frankfurters | 10 g/ kg |
| 5 | Frankfurter Bavaria | 54002 | Combi blend for frankfurters | 10 g/ kg |
| 6 | Frankfurter Pui | 54181 | Combi blend for chicken meat frankfurters | 10 g/ kg |
| 7 | Lyoner | 54034 | Combi blend for Lyoner and other cold cuts | 8-10 g/ kg |
| 8 | Parizer Vario Combi | 54336 | Combi blend for emulsified cooked sausages (cold cuts) | 7 g/ kg |
| 9 | Doktorskaya Expres | 54306 | Combi blend for emulsified cooked sausages, taste direction is for Doktorskaia sausage | 9 g/ kg |
| 10 | Parizer Vitã A | 64043 | Combi blend for emulsified cooked sausage (cold cuts with cardamon taste profile ) | 10 g/ kg |
| 11 | Salam Porc Aromat | 54081 | Combi blend for cooked smoked sausages | 10 g/ kg |
| 12 | Salam Varã Expres | 54287 | Combi blend for cooked smoked sausages | 10 g/ kg |
| 13 | Salam Porc Expres | 54288 | Combi blend for cooked smoked sausages | 10 g/ kg |
| 14 | Salam Italian Expres | 54289 | Combi blend for cooked smoked sausages | 10 g/ kg |
| 15 | Salam Extra | 54073 | Combi blend for cooked smoked sausages | 10 g/ kg |
| 16 | Salam Demisec | 54067 | Combi blend for semi-dry sausages | 10 g/ kg |
| 17 | Salam Demisec Italian | 54103 | Combi blend for semi-dry sausages | 15 g/ kg |
| 18 | Salam RST spice | 54211 | Combi blend for semi-dry sausages | 10 g/ kg |
| 19 | Moskovskaya Express | 54372 | Combi blend for cooked smoked sausage | 9 g/ kg |
| 20 | Cervelat Express | 54293 | Combi blend for cooked smoked sausage | 9 g/ kg |
| 21 | Cabanos Expres | 54200 | Combi blend for cabanossy type of sausages | 10 g/ kg |
| 22 | Cârnaţi de grătar | 54127 | Combi blend for grill sausages | 15 g/ kg |
| 23 | Cârnat Grill | 54093 | Combi blend for grill sausages | 10 g/ kg |
| 24 | Cârnat Paprito Expres | 54298 | Combi blend for sausages with lots of paprika (in natural casings) | 18 g/ kg |
| 25 | Cârnat Ţărănesc | 54018 | Combi blend for coutry style sausage (course meat and natural casings) | 12 g/ kg |
Blends for Dry Salami
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Mini Salami Spice | 54354 | Spice blend and antioxidant for mini salami | 5-7 g/ kg |
| 2 | Mini Salami GD | 54213 | Spice blend and antioxidant including GDL for mini salami | 15 g/ kg |
| 3 | Cârnat Paprito Spice | 54170 | Spice blend for Chorizo type | 11 g/ kg |
| 4 | Pfefferkeule | 54247 | Spice blend for dry sausages based on pepper | 10 g/ kg |
| 5 | Salam Crud Expres | 54337 | Combi blend for dry salami | 15 g/ kg |
| 6 | Salam Crud Uscat S1 | 52026 | Combi blend for dry salami or sticks | 15 g/ kg |
| 7 | Salam Sibiu Aromat | 52011 | Combi blend for Sibiu salami | 10 g/ kg |
| 8 | Westfalen-Wurst | 52014 | Combi blend for dry salami | 20 g/ kg |
| 9 | Salam Mediteranean | 52017 | Combi blend for dry salami with nice fermented taste | 10 g/ kg |
Blends for Pate, Liver, Sausage and Aspik
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Pate Excelent P | 62037 | Combi blend for liver sausage or pate with traditional taste | 20 g/ kg |
| 2 | Pate Excelent Gewurz | 31010 | Spice blend for liver sausage or pate | 5 g/ kg |
| 3 | Pate Strasbourg | 62034 | Combi blend for fine pate | 20 g/ kg |
| 4 | Pate Strasbourg Gewurz | 42023 | Spice blend for liver sausage or pate | 5 g/ kg |
| 5 | Pate Flavour | 32286 | Spices and oleoresins in powder for pate or liver sausage | 1-2 g/ kg |
| 6 | Toba E | 51001 | Gelatin based blend for Romanian traditional aspik | 1kg blend:10L water |
Hamburger, Mici and Kebab blends
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Salam Casă Malaxat | 54057 | Combi blend for ham sausage | 10 g/ kg |
| 2 | Salam MB6 | 54166 | Combi blend for ham sausage with beef taste | 10 g/ kg |
| 3 | Salam BAC CH | 54208 | Combi blend for ham sausage with smocked bacon taste | 10 g/ kg |
| 4 | Salam cu Șuncă V | 54146 | Combi blend for schinkenwurst | 10 g/ kg |
| 5 | Șuncă Delicia 60 | 60062 | Ingredients for 60% injected ham | 8 kg/ 100 L brine |
| 6 | Șuncă 35 SB | 60243 | Ingredients for hams with a variety of extensions | 25 g/ kg |
| 7 | Șuncă Toast 80 M | 60068 | Ingredients for ham with 80% extension | 5 kg/ 100 L brine |
Restructured Hams and Ham sausages
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Salam Casă Malaxat | 54057 | Combi blend for ham sausage | 10 g/ kg |
| 2 | Salam MB6 | 54166 | Combi blend for ham sausage with beef taste | 10 g/ kg |
| 3 | Salam BAC CH | 54208 | Combi blend for ham sausage with smocked bacon taste | 10 g/ kg |
| 4 | Salam cu Șuncă V | 54146 | Combi blend for schinkenwurst | 10 g/ kg |
| 5 | Șuncă Delicia 60 | 60062 | Ingredients for 60% injected ham | 8 kg/ 100 L brine |
| 6 | Șuncă 35 SB | 60243 | Ingredients for hams with a variety of extensions | 25 g/ kg |
| 7 | Șuncă Toast 80 M | 60068 | Ingredients for ham with 80% extension | 5 kg/ 100 L brine |
Injected Hams and Fresh Meat
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Salamurin Fresh 20 | 64061 | Ingredients blend for fresh meat injection to be sold frozen | |
| 2 | Salamurin Nr. 5 | 60234 | Ingredients fo a high viscosity brine with excelent stability in chicken meat to be sold fresh | 5 kg / 100 L brine |
| 3 | Salamurin Expres | 60268 | Ingredients fo a high viscosity brine with excelent stability in chicken meat to be sold fresh (no salt) | 2,5 kg / 100 L brine |
| 4 | Schinken Poultry WH | 60042 | Ingredients for chicken ham with a clean - white outfit | 9 kg / 100 L brine |
| 5 | Schinken F30 | 60077 | Ingredients for 30 % injected ham | 5-8 kg /100 L brine |
| 6 | Salamurin Praga 40 | 64065 | Ingredients for 40 % injected ham | 6 kg / 100 L brine |
| 7 | Schinken 56 K | 60193 | Ingredients for 50-60 % injection | 5 kg / 100 L brine |
| 8 | Schinken 89 H | 60192 | Ingredients for 80-90 % injection | 5 kg / 100 L brine |
Carrageenan based Blends and Proteins for injection
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Karagel R1 | 67010 | Carragenan based blend with neutral taste: to be used in chicken meat or other aplications where taste is sesitive | 10,5-1 % in brine |
| 2 | Karagel Kaiser | 67008 | Carragenan based blend with strong gell capabilities: to be used to stabilize the gell in high rate injected belly | 0,2- 0.8 % in brine |
| 3 | Karagel BK | 67019 | This 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 cutter | 0.3 - 0.8 % |
| 4 | Karagel V10 | 67016 | This product has a high gelling abilitty. It binds moisture and give a better structure and texture to the finished product. Suitable for injection & tumbling brines | 0,2 - 1 % in brine |
| 5 | Karagel A1 | 67025 | Carragenan based blend to be used to stabilize the water in injected meat products | 0,3 - 0.5 % in brine |
| 6 | Structural F19 | 56024 | Colagen protein for injection, hams and sausages | 0,3 - 1 % in brine |
| 7 | Structural M-Inject | 60181 | Milk protein for injection brines or emulsified sausages | 0,3 - 2 % |
Aromat range: spice extracts powder blends for sausages
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Aromat F1 | 50063 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.3 - 0.4 % |
| 2 | Aromat F3 | 50066 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.3 - 0.4 % |
| 3 | Aromat MOL | 96017 | Spice extracts and flavours in powder for Molochnaya | 0.3 - 0.4 % |
| 4 | Aromat DOK | 50061 | Spice extracts and flavours in powder for Doktorskaya or other tye of cold cuts | 0,2 - 1 % in brine |
| 5 | Aromat VK | 50060 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.3 - 0.4 % |
| 6 | Aromat Sosiski Svineaki | 50128 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.60% |
| 7 | Aromat Liubitelskaya | 50126 | Spice extracts and flavours in powder for Liubitelskaya | 0.50% |
| 8 | Aromat Frankfurter R | 95041 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.30% |
| 9 | Aromat Frankfurter W | 96035 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.30% |
| 10 | Aromat Frankfurter Y | 97018 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.30% |
| 11 | Aromat Frankfurter Bavaria | 98021 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.30% |
| 12 | Aromat Frankfurter FM | 99002 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.30% |
| 13 | Aromat Frankfurter Balkan | 95042 | Spice extracts and flavours in powder for emulsified products (frankfurters, hot dog, wiener) | 0.30% |
| 14 | Aromat Demisec | 50122 | Spice extracts and flavours for semi-dry salami | 0.50% |
| 15 | Aromat RST | 50123 | Spice extracts and flavours for semi-dry salami | 0.50% |
| 16 | Aromat MOS | 50089 | Spice extracts for Moskovskaya sausage | 0.30% |
| 17 | Aromat SER | 50064 | Spice extracts for Cervelat sausage | 0.30% |
Aromat range: single spice extracts or flavours in powder form
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Aromat Nutex | 50049 | Nutmeg extract in powder | 1 - 2 g/ kg |
| 2 | Aromat Pepex | 50059 | Pepper extract in powder | 1 - 3 g/ kg |
| 3 | Aromat Garlic Extra | 50070 | Garlic flavour about 5 times stronger the garlic granules | 0.1 - 1 g/ kg |
| 4 | Aromat M | 50072 | Milk flavour for sausages | 1-3 g/ kg |
| 5 | Smoke Powder 2.0 | 98018 | Smoke flavour in powder | 1-2 g / kg |
Aromat range: meat flavours including MSG
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Aromat CP | 50044 | Cured pork meat flavour for products where maturated meat taste is needed | 0.30% |
| 2 | Aromat LM | 50039 | Luncheon meat flavor for hams and sausages | 0.30% |
| 3 | Aromat Beef 3 | 50040 | Boiled beef flavour for a variety of meat products | 0.30% |
| 4 | Aromat Chicken W3 | 50042 | Chicken breast flavour for chicken breast frankfurters and other meat products | 0.30% |
| 5 | Aromat Chicken SL3 | 50041 | Chicken flavour for processed meat | 0.30% |
| 6 | Aromat Smoked Pork | 50128 | Smoked pork flavour to be used in sausages and hams | 0.30% |
| 7 | Aromat Bacon | 50043 | Smoked bacon flavour to be used in suasages and hams | 0.30% |
| 8 | Magic | 50012 | Meat flavour with a very efficient activity to cover the MDM and soy taste | 0.05 -0.1 % |
Meat flavours in powder (without MSG)
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Smoked Pork | 95031 | Smoky meat taste with slighty burnt notes | 1 g/ kg |
| 2 | Roasted Pork | 95032 | Generally meaty with slightly rosted notes | 1 g/ kg |
| 3 | Brined & Cured Pork | 95030 | Typical cured pork flavour, juicy with slighy sweet aftertaste | 1 g/ kg |
| 4 | Boiled Beef | 96027 | Long boiled, juicy, slightly fatty | 1 g/ kg |
| 5 | Light Roasted Meat | 96028 | Brased, medium roasted, meaty and juicy | 1 g/ kg |
| 6 | Dark Roasted Beef | 96029 | Oven roasted, gravy beef meat, dark, caramelized roasted notes | 1 g/ kg |
| 7 | Turkey Ham | 97009 | Cooked turkey breast notes, slightly fatty, meaty, umami | 1 g/ kg |
| 8 | Cooked Ham | 97007 | Long boiled aftertaste, meaty and juicy | 1 g/ kg |
| 9 | Polish Ham | 97008 | Strong pork taste with gentle lovage notes | 1 g/ kg |
| 10 | Chicken Ham | 97010 | Cooked chicken breast notes providing a long and pleasant aftertaste | 1 g/ kg |
| 11 | Prosciutto Coto | 97011 | Pork meat taste and smell for typical Prosciutto Cotto hams | 1 g/ kg |
| 12 | Boiled Chicken | 98006 | Long boiled, fatty type | 1 g/ kg |
| 13 | Light Roasted Chicken | 98007 | Oven roasted chicken breast type | 1 g/ kg |
| 14 | Roasted Chicken | 98008 | Dark roasted to grilled chicken type | 1 g/ kg |
| 15 | Grilled Chicken | 99001 | Grilled chicken taste with burned and fatty notes | 1 g/ kg |
| 16 | Grilled Pork | 97014 | Geberally meatty, strong grilled fatty notes | 1 g/ kg |
| 17 | Grilled Beef | 98014 | Grilled beef with dark roasted and fatty notes | 1 g/ kg |
| 18 | Grilled Lamb | 96031 | Typical grilled lamb flavor, fatty and long aftertaste | 1 g/ kg |
| 19 | Roasted Lamb | 95033 | Roasted lamb with less grilled fatty notes then previous one | 1 g/ kg |
Functional Blends For Meat Products
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Maturex | 52003 | Excellent 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 life | 5-10 g/ kg |
| 2 | Kuter Plus | 55005 | Blend of phosphates, MSG and vitamine C for emulsified sausages | 3-5 g/ kg |
| 3 | Structurex S20 | 55028 | Complex 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 |
| 4 | Saltex Ham | 55001 | Blend of salt and nitrite for salting, preserving, curing and coloring meat products | 0.5 - 1 g/ kg |
| 5 | Saltex RC | 55049 | Blend of salt, nitrite and nitrate for salting, preserving, curing and coloring meat products. Suitable in brines for injection | 1 g/ 1 kg |
Protein based blends for emulsions or gel
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Softal Premium 3 | 68013 | A 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 |
| 2 | SP2CONC | 56053 | A 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 isolate | 1 kg of SP2CONC2 + 9 kilos soy isolate + 35 kilos water for 45 kilos soy granules; colour should be added extra. |
| 3 | SP3 Concentrat | 56035 | A 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. |
| 4 | Miogel CPA 30 | 52006 | A 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. |
| 5 | Softal Premium | 68003 | Protein based blend for a skin emulsion with high functionality in sausages or hams | 4 kg Softal, 50 kg pork skin, 100L water and 2,5 kg salt |
| 6 | Tenderal 60 | 56014 | This product is a mixture of selected ingredients with excellent emulsification properties of fat and water binding | 10-40 g/ kg of raw compo- sition |
Colouring Agents For Meat Products
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Annato H | 18002 | Colouring agent based on annato (liquid) | 1-2 g/ kg |
| 2 | Paprito Color | 18006 | Paprika based emulsion to be used as coloring agent in various meat products | 1-5 g/ kg |
| 3 | Propicolor RC | 57001 | Food coloring agent on Carmine base. Suitable for all kinds of meat products | 0.3 - 0.5 g/ kg |
| 4 | Propicolor Baza | 57009 | Food coloring agent on Carmine base. Suitable for all kinds of meat products | 0.5 - 1 g/ kg |
| 5 | Condiment Rito | 64002 | Fermented rice | 1 g/ kg |
| 6 | Propicolor Extra | 57019 | This product is a food colouring agent based on Ponceau base | 0.3 - 0.5 g/kg |
| 7 | Propicolor Standard | 57020 | This product is a food colouring agent based on Ponceau base | 0.5 - 1 g/ kg |
Phosphates Blends for Emulsified Sausages or Brines
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Myophos WB | 55019 | Combination 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 |
| 2 | Myophos INJ | 55042 | Combination 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
| No. | Product Name | Product Code | Product Description | Dosage |
|---|---|---|---|---|
| 1 | Inhibac BM | 55047 | Inhibac 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 form | 0.3 - 0.5 % |
| 2 | Super Fresh L | 18001 | Super 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 form | 2.5 - 3 % |
