DRIED CURED PRODUCTS
FUNCTIONAL BASES
Functional blends with coloured and non-coloured ingredients, used either to complement our formulations or as a base for all kinds of dried cured products with the addition of other ingredients (salt, paprika, seasoning, etc.) required by the client in order to make a product to their own specification.
CURABAS
Blends of ingredients used to “boost” the natural action of meat proteins in order to obtain better bonding in meat fibres, stable curing in less time and better colour and flavour stability.
DOSAGE
- From 10 to 50 g per kilo of meat.
DOSCAPHOS
Functional complement based on a balanced blend of phosphates.
DOSAGE
- From 3 to 7 g per kilo of meat.
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