COOKED PRODUCTS
FUNCTIONAL BASES
Functional blends of coloured and non-coloured ingredients used either to complement our formulations, or as a base for preparing cooked products with the addition of other ingredients (salt, seasoning, etc.) required by the client to make a product to their own specification.
COCIBAS
Intended for making heat treated products, such as black pudding, black sausage and Morcon chorizos. It includes phosphates and proteins.
DOSAGE
- From 10 to 50 g per kilo of meat.
MORCIBAS
Intended for making heat treated products, such as black pudding, black sausage and Morcon chorizos. With or without allergens, it includes starches and proteins, phosphate free.
DOSAGE
- From 20 to 40 g per kilo of meat.
EMULPRO
Composed of a synergic blend of different ingredients: phosphates, carrageenans, gums, soya protein, milk derivatives, etc. Developed for all kinds of cooked meat products: injected, emulsified or minced.
DOSAGE
- From 10 to 50 g per kilo of meat.
PHOSFOCAB
Synergic blends of phosphates, additives, sugars and preservatives, intended for making processed pork loin, processed ham, processed poultry, bacon, smooth pastes and injected products.
DOSAGE
- From 10 to 20 g per kilo of meat.
