|
veal |
pork |
beef |
pork shoulder |
pork liver |
beef liver |
veal liver |
goose liver |
throat pork |
neck pork |
groin pork |
intestine fat |
pie spread |
ham fat |
kidney fat |
back fat |
Saxe sinews |
Sinew juice from Saxe |
hare meat |
lungs |
pork kidney |
stomachs (beef, pork) |
heads (beef, pork) |
rice bold in water |
salt |
extracts from spices |
white pepper |
rosemary |
mace |
aroma |
clove |
meg- nut |
basilicum |
cardamom |
Nitrite |
Kool- hydraten code 60149 |
Gela M.P. |
Natrium Casinaat |
Gela PUR |
PH-Liquid 6014 |
Buffer- phospaat 60152 |
Protex Carageen |
Glutamate |
egg-white |
egg-yolk |
milk |
boiled waste (lung + intestine) |
2 mm plate (liver pork) |
4 mm plate (throat-fat + meat) |
8 mm plate (waste) |
plastic casing |
white skins |
boiling temperature |
boiling time |
baking temperature |
baking time |
intestines (cured) |
liver (pre-salted) |
liver |
onions |
onions (boiled) |
onions (stewed) |
mashed tomatoes |
truffles |
output |
Block paste |
- |
- |
- |
6 |
7 |
- |
- |
- |
25 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
22 |
1/4 |
2 |
- |
1 |
1 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
W
i
t
h
P
H
-
L
i
q
u
i
d
6014
t
h
e
b
e
s
t
l
i
n
e
-
p
r
o
d
u
c
t
i
o
n
f
o
r
l
i
v
e
r
p
r
e
p
a
r
a
t
i
o
n
s
3
t
o
5gr
/kg
c
o
d
e
6
0
1
4 |
B
u
f
f
e
r
p
h
o
s
f
a
t
e
6
0
1
5
2
2
t
o
3gr
max.
/Kg |
P
r
o
t
e
x
C
a
r
a
g
e
e
n
2
t
o
5gr
max.
/Kg |
1 |
1 |
- |
6 |
- |
1x |
- |
- |
- |
- |
78° |
a
c
c
o
r
d
i
n
g
t
o
c
a
l
i
b
r
e
o
f
i
n
t
e
s
t
i
n
e
s
u
s
e
d |
- |
- |
+ |
+ |
+ |
1 |
- |
+ |
- |
- |
39 |
|
Liver spread |
- |
- |
- |
- |
23 |
- |
- |
- |
10 |
- |
20 |
5 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
22 |
1/4 |
3 |
- |
1/2 |
1 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
- |
- |
- |
- |
1x |
- |
- |
- |
- |
78° |
- |
- |
+ |
+ |
- |
1 |
- |
+ |
1 |
- |
59 |
|
Hare paste |
- |
0,75 |
0,75 |
- |
- |
- |
- |
- |
4 1/2 |
- |
- |
- |
- |
- |
- |
- |
- |
3/4 |
1 1/2 |
- |
- |
- |
- |
- |
20 |
1/4 |
2 |
- |
1/2 |
1/2 |
- |
1/2 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
- |
- |
- |
- |
- |
1x |
1x |
- |
- |
- |
110° |
volgens gewicht |
+ |
+ |
- |
1/2 |
- |
+ |
- |
- |
8 3/4 |
|
Ardennes paste |
- |
- |
- |
2 |
7 1/2 |
- |
- |
- |
5 |
- |
3 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
4 |
- |
2 |
- |
20 |
1 |
2 |
- |
1 |
1 |
1/2 |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
- |
- |
2 |
25% |
1x |
- |
1x |
- |
- |
- |
110° |
volgens gewicht |
+ |
+ |
+ |
1 |
- |
+ |
- |
- |
18 1/2 |
|
Pate maison |
- |
- |
- |
1 |
5 |
- |
- |
- |
5 |
- |
- |
- |
- |
- |
- |
- |
- |
2 1/2 |
- |
- |
- |
- |
- |
- |
21 |
1/4 |
3 |
- |
1 |
1 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
- |
- |
2 |
25% |
1x |
1x |
1x |
- |
- |
- |
- |
volgens gewicht |
+ |
+ |
+ |
1 |
- |
+ |
- |
- |
18 1/2 |
|
Firm paste |
- |
- |
- |
4 |
15 |
- |
- |
- |
16 |
- |
- |
- |
- |
- |
- |
- |
3 |
1 |
- |
- |
- |
10 |
- |
- |
20 |
- |
2 |
- |
1/2 |
1 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
25% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
+ |
1 |
- |
+ |
- |
- |
66 |
|
Liver sausage (plastic) |
- |
- |
- |
2 |
10 |
- |
- |
- |
7 |
6 |
- |
- |
- |
- |
- |
- |
1 1/2 |
1 |
- |
- |
- |
- |
- |
- |
20 |
- |
2 |
- |
1 |
1 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
X |
- |
78° |
- |
- |
+ |
+ |
- |
1 |
- |
+ |
- |
- |
28 1/2 |
|
Gose-liver paste |
- |
- |
- |
- |
8 |
- |
- |
20 |
- |
- |
- |
- |
- |
- |
- |
14 |
- |
1 |
- |
- |
- |
- |
- |
- |
24 |
1/5 |
2 |
- |
1/4 |
1 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
- |
78° |
- |
- |
+ |
+ |
- |
1/5 |
- |
+ |
- |
- |
43 1/4 |
|
Pate du chef |
25 |
8 |
- |
- |
10 |
- |
- |
- |
5 |
1 1/2 |
10 |
- |
- |
- |
- |
- |
- |
0,8 |
- |
- |
- |
- |
2 |
- |
22 |
1/2 |
2 |
- |
1/2 |
1 |
1/2 |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
10% |
1x |
- |
1x |
- |
- |
78° |
- |
- |
+ |
+ |
- |
1 |
- |
+ |
- |
- |
50 |
|
Oliver sausage (white skins) |
- |
- |
- |
1 3/4 |
5 |
- |
- |
- |
5 |
3 |
- |
- |
- |
- |
- |
- |
- |
1 |
- |
- |
- |
- |
5 |
- |
20 |
1/4 |
2 1/2 |
- |
1/2 |
1 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
25% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
- |
1 |
- |
+ |
- |
- |
27 |
|
Finest liver sausage |
- |
- |
- |
2 |
22 1/2 |
- |
- |
- |
22 1/2 |
7 1/2 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
5 |
20 |
- |
2 1/2 |
- |
1/2 |
4 |
- |
1/2 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
1 |
- |
+ |
- |
- |
60 1/2 |
|
Land liver |
- |
- |
- |
- |
14 |
6 |
- |
- |
- |
- |
- |
20 |
- |
- |
- |
30 |
- |
- |
- |
10 |
- |
20 |
- |
- |
20 |
- |
3 |
- |
1/2 |
2 |
- |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
30% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
- |
4 |
- |
+ |
- |
- |
140 |
|
Hausmacher liver sausage |
- |
- |
- |
- |
20 |
- |
- |
- |
20 |
- |
20 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
20 |
- |
21 |
1 |
2 |
- |
1/2 |
- |
1/2 |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
25% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
- |
6 |
+ |
- |
- |
- |
106 |
|
Kasseler liver sausage |
- |
- |
- |
- |
20 |
- |
- |
- |
- |
28 |
- |
- |
- |
- |
2 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
21 |
1 |
2 |
- |
1/2 |
4 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
3 |
+ |
- |
- |
- |
53 |
|
Berliner liver sausage |
- |
20 |
25 |
- |
30 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
22 |
2 |
2 1/2 |
- |
1/2 |
- |
1/2 |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
2 |
+ |
- |
- |
- |
77 |
|
Braunsweichse liver sausage |
- |
- |
- |
- |
35 |
- |
- |
- |
34 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
21 |
1 1/2 |
2 |
- |
1/4 |
4 |
- |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
2 |
+ |
- |
- |
- |
71 |
|
Frankfurter liver sausage |
- |
- |
- |
30 |
30 |
- |
- |
- |
- |
100 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
20 |
1 |
2 |
- |
1 |
2 |
- |
1/2 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
2 |
+ |
- |
- |
- |
162 |
|
Liver cheese |
- |
- |
50 |
- |
20 |
- |
- |
- |
120 |
10 |
- |
- |
- |
- |
- |
- |
5 |
- |
- |
- |
- |
- |
- |
- |
20 |
1 |
2 1/2 |
- |
1 |
- |
- |
1/2 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
6% |
1x |
- |
1x |
- |
- |
78° |
- |
- |
+ |
+ |
- |
2 1/2 |
- |
+ |
- |
- |
220 |
|
Pork liver sausage |
- |
- |
- |
- |
30 |
- |
- |
- |
5 |
- |
10 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
20 |
1 |
2 1/2 |
- |
- |
2 |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
- |
78° |
- |
- |
+ |
+ |
- |
1 1/2 |
- |
+ |
- |
- |
107 |
|
Parisian liver paste |
- |
- |
- |
- |
5 |
- |
5 |
2 |
40 |
- |
7 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
2 |
- |
- |
- |
20 |
1 1/2 |
2 |
1/4 |
- |
2 |
1 |
- |
1/5 |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
- |
78° |
- |
- |
+ |
+ |
- |
1/2 |
- |
+ |
- |
- |
61 |
|
Italian liver sausage |
- |
- |
- |
20 |
40 |
- |
- |
- |
60 |
40 |
- |
- |
- |
- |
- |
- |
- |
2 |
- |
- |
2 |
- |
- |
- |
23 |
1/2 |
2 |
- |
1/2 |
- |
- |
- |
1/2 |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
5 |
- |
1x |
- |
- |
- |
- |
78° |
- |
- |
+ |
+ |
- |
2 |
+ |
- |
- |
- |
68 |
|
Liver sausage with onions |
- |
25 |
- |
- |
10 |
10 |
- |
- |
30 |
- |
- |
30 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
10 |
30 |
- |
22 |
1/2 |
2 |
- |
- |
1 |
- |
- |
1 |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
30% |
1x |
- |
1x |
X |
X |
78° |
- |
- |
+ |
+ |
- |
15 |
+ |
- |
- |
- |
208 |
|
Liver sausage with tomatoes |
- |
- |
- |
- |
25 |
- |
- |
- |
- |
- |
- |
50 |
- |
- |
- |
- |
- |
- |
- |
- |
10 |
- |
15 |
- |
21 |
3/4 |
2 |
- |
1/2 |
1 |
- |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
33% |
1x |
- |
1x |
X |
X |
78° |
- |
- |
+ |
+ |
- |
4 |
+ |
- |
4 |
- |
138 |
|
Farmer's liver sausage |
- |
- |
- |
50 |
30 |
- |
- |
- |
- |
90 |
9 |
10 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
10 |
- |
- |
21 |
1/4 |
2 |
1/2 |
1/4 |
1 |
- |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
10% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
- |
3 |
+ |
- |
- |
- |
224 |
|
Liver sausage spread |
- |
- |
- |
- |
20 |
- |
- |
- |
- |
- |
- |
30 |
10 |
10 |
- |
- |
- |
- |
- |
- |
2 |
30 |
5 |
- |
14 |
1/2 |
2 |
- |
1/2 |
- |
- |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
30% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
- |
5 |
+ |
- |
- |
- |
120 |
|
Liver sausage with anchovy |
25 |
- |
- |
- |
30 |
- |
- |
- |
- |
- |
- |
30 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
10 |
5 |
- |
18 |
1 |
2 |
- |
1/2 |
2 |
- |
1/2 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
10% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
+ |
5 |
+ |
- |
- |
- |
115 |
|
Rhineland liver sausage |
- |
- |
25 |
- |
25 |
- |
- |
- |
40 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
20 |
1 |
3 |
- |
- |
- |
- |
1 |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
4 |
- |
+ |
- |
- |
94 |
|
Liver cheese (baked) |
- |
- |
32 1/2 |
- |
2 1/2 |
2 1/2 |
- |
- |
- |
- |
40 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
20 |
1/2 |
1 1/2 |
1/2 |
1/2 |
1 |
- |
- |
1/2 |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
3 |
+ |
- |
- |
- |
81 |
|
Haller liver sausage |
- |
- |
- |
30 |
15 |
- |
- |
- |
- |
- |
40 |
20 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
10 |
10 |
- |
18 |
1/4 |
2 1/2 |
- |
1/2 |
- |
- |
- |
1 |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
2% |
1x |
- |
1x |
- |
X |
78° |
- |
- |
+ |
+ |
- |
5 |
+ |
- |
- |
- |
143 |
|
Liver sausage with truffles |
- |
- |
- |
30 |
30 |
15 |
- |
- |
- |
20 |
20 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
16 |
1 |
2 |
- |
- |
1 |
- |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
2 |
+ |
- |
- |
4 |
117 |
|
Veal liver (red) |
- |
35 |
- |
- |
15 |
- |
5 |
- |
35 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
14 |
1/4 |
2 |
1/5 |
1 |
- |
- |
- |
- |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
5 |
- |
+ |
- |
- |
100 |
|
Pork liver (white) |
5 |
- |
- |
- |
16 |
- |
5 |
- |
25 |
- |
55 |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
20 |
1/4 |
1 1/2 |
1/5 |
1/2 |
- |
- |
- |
1/2 |
3/4 |
100 |
20 |
- |
- |
- |
1 |
1 |
- |
- |
- |
1x |
- |
- |
- |
X |
78° |
- |
- |
+ |
+ |
- |
5 |
- |
+ |
- |
- |
111 |
|
|
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
Kilo- gram |
g/Kg |
g/Kg |
g/Kg |
g/Kg |
g/Kg |
g/Kg |
g/Kg |
g/Kg |
g/Kg |
g/Kg |
mg/Kg |
g/Kg |
|
|
|
|
|
|
gr/Kg |
stuks/4 Kg |
stuks/4 Kg |
Liters |
Totaal % |
|
|
|
|
|
|
|
|
|
|
|
|
Kilo- gram |
|
|
|
g/Kg |
Kilo- gram |
|