Pilot line salami products

  Veal meat Pork meat Beef meat Cow meat Horse meat Back pork Neck pork Salt Salpetre Gela M.P. Gela PUR Natrium Casinaat Start Culture PH-Liquid® Code 6014 Buffer- phosfaat 60152 Kool- hydraten code 60221 Pepper Mace Nut Cardamon Glutamate Thyme/ bay/ cloves Rum Strong wine Cognac Drying First 48 h - Temp. min. 20° - max. 23° - Humidity 84-86 - Code 1 Next 150 h - Temp. 15 à 17° - Humidity 78 - Code 2 Storing- room - Temp. min. 15° - max. 17° - Humidity 70 - Code 3 Loss of weight 23 to 27% - Code 4 Fine pork fat Coarse pork fat Deep- freeze meat -12° Refrigerator -2° Wolf- meat
Süddeutsche cervelat sausage - 40 30 - - 30 - 28 300 - - - - W
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- - - - yes - yes no
Westfalische cervelat sausage - 20 40 - - 40 - 28 300 - - - - 10 800 400 300 750 2 - 100 - 100 - - - - yes - yes no
Thüringer cervelat sausage 10 40 - - 20 30 - 28 300 - - - - 10 900 500 400 750 1 - - 100 - - - - - no yes - yes
Summer cervelat sausage - 30 30 - - 40 - 28 300 - - - - 10 900 520 400 800 1 1/2 1300 - 200 - - - - - yes - - yes
Holsteiner cervelat sausage - 60 - - - 40 - 28 300 - - - - 10 1100 600 200 800 2 - - - 200 - - - - yes - yes no
Göttinger sausage - 50 20 - - 50 - 28 300 - - - - 10 1000 450 300 700 1 3/4 500 50 - - - - - - no yes yes no
Westfalischer sausage - 40 20 - - 20 20 28 300 - - - - 10 900 500 500 750 2 200 100 - - - - - - yes - - yes
Summer sausage - 20 40 - - 40 - 28 300 - - - - 10 1000 600 600 750 1/2 - - 100 - - - - - yes - - yes
German sausage - 60 - - - 40 - 28 300 - - - - 10 1100 600 700 800 2 - - - 100 - - - - no yes - yes
sausageo - - - 30 30 40 - 28 300 - - - - 10 1100 600 200 800 1/2 1300 400 - - - - - - yes - - yes
Italian sausage - 40 - 20 - 40 - 28 300 - - - - 10 1200 700 150 750 3/4 1600 150 - - - - - - yes - - yes
Hungarian salami - 20 40 - - 30 10 28 300 - - - - 10 900 500 200 750 1 500 - - - - - - - no yes - yes
Holsteiner katensausage 20 20 20 - - - 40 28 300 - - - - 10 800 700 300 800 2 800 - - - - - - - yes - - yes
Kasseler Mett-sausage - 40 - 20 - 40 - 28 300 - - - - 10 1100 400 600 800 2 900 - - - - - - - yes - - yes
Garlic sausage - 60 - - - 40 - 28 300 - - - - 10 1100 400 500 800 1 1000 - - - - - - - yes - - yes
Westfalische Mett-sausage 40 20 - - - 40 - 28 300 - - - - 10 1400 300 600 800 1 1400 - 300 - - - - - yes - - yes
Ammerlander Mett-sausage - - 25 10 15 25 25 28 300 - - - - 10 1600 300 100 1100 1 1500 - 400 - - - - - yes - - yes
Landjäger - - 60 - - 40 - 28 300 - - - - 10 700 600 200 1100 2 1600 - - - - - - - no yes yes no
Plock-sausage - 10 - 50 - 40 - 28 300 - - - - 10 600 450 - 100 1 1/2 300 - - - - - - - yes - yes no
Rohpolnische - 35 35 - - 30 - 28 300 - - - - 10 900 300 150 200 2 200 - - - - - - - no yes yes no
Hamburger big Mett-sausage - 60 - - 10 30 - 28 300 - - - - 10 1100 350 160 600 1 700 200 - - - - - - yes - - yes
Beer sausage - 10 50 - - - 40 28 300 - - - - 10 1100 400 200 400 1 900 - - - - - - - yes - - yes
Tee sausage 10 40 - - 20 15 15 28 300 - - - - 10 1000 400 200 500 2 1000 - - - - - - - yes - - yes
Sausage-spread - 50 - - - - 50 28 300 - - - - 10 1000 400 200 600 2 400 - - - - - - - yes - - yes
Usual cervelat sausage - - - - 65 - 35 28 300 - - - - 10 1000 400 200 700 2 1000 - - - - - - - yes - - yes
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