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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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Functional Bases?

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