BUFFERGLUCOSE SYRUP ®
VERBESSERTES NAHRUNGSVERARBEITUNGSSYSTEM
AKTUALISIERTES VERBESSERTES NAHRUNGSVERARBEITUNGSSYSTEM MIT BUFFERGLUCOSE SYRUP ®
ZUM PÖKELN VON SPECK UND KOCHSCHINKEN/VORDERSCHINKEN
EXCLUSIVE SAFETY AND HEALTHIER MEAT PROCESSING
WITH BUFFERGLUCOSE SYRUP
Dieses neue Anwendungssystem enthält im Endprodukt 50% weniger Natriumchlorid und 50% weniger Nitrite (KNO2)
| LINE PRODUCTION OF HEATED HAMS AND DIEETHAM | ||||
| Zusammensetzung der Pökelmischung für Speck | Zusammensetzung der Pökelmischung für Schinken | |||
| 100 kg | frischer Speck | 100 kg | frisches Schweinemuskelfleisch | |
| 1,5 kg | Nitritsalz (Natriumchlorid) | 1,5 kg | Nitritsalz (Natriumchlorid) | |
| 0,5 kg | Kaliumchlorid | 0,5 kg | Kaliumchlorid | |
| 1 kg | Bufferglucose Syrup | 1 kg | Bufferglucose Syrup | |
| 0,7 kg | Bufferphosphate 60152 | 0,7 kg | Bufferphosphate 60152 | |
| 10 kg | reines Wasser | 0,2 kg | Carrageen | |
| 1,6 kg | Red Star Pickle Binder | |||
| 113,7 kg | frischer Speck als Endprodukt | 30 kg | reines Wasser | |
| 135,5 kg | frischer Schinken als Endprodukt | |||
Buffer table with Bufferglucose Syrup.
| Buffer table | products | min. - max. |
|---|---|---|
| Buffer code 1 | salami products | Buffer pH 4.8 - 5.1 |
| Buffer code 2 | curing products | Buffer pH 5.3 - 5.6 |
| Buffer code 3 | heated cutter products:meat sausages | Buffer pH 5.9 - 6.2 |
| Buffer code 4 | heated liver preparations | Buffer pH 5.9 - 6.2 |
| Buffer code 5 | all heated ham preparations | Buffer pH 5.9 - 6.2 |
| Buffer code 6 | canned products | Buffer pH 6 - 6.2 |
| Rest KNO2 and KNO3 after cooking and curing | ||
|---|---|---|
| Per kg finished product | KNO2 PPM's Min - Max per kg | KNO3 Min - Max per kg |
| All heated ham preparations | 10 - 20 ppm | - |
| All heated liver preparations | 8 - 25 ppm | - |
| All heated cutter meat products | 12 - 18 ppm | - |
| All heated canned products | 5 - 15 ppm | - |
| All salami products | 8 - 20 ppm | 18 - 30 ppm |
| Cured products fresh- and smoked bacon etc ... | 7 - 25 ppm | 15 - 25 ppm |
| Per 100 kg finished product | sodium chloride | potassium salt |
|---|---|---|
| All heated ham preparations | 3/4 | 1/4 |
| All heated liver preparations | 3/4 | 1/4 |
| All heated cutter meat products | 3/4 | 1/4 |
| All heated canned products | 3/4 | 1/4 |
| All salami products | 3/4 | 1/4 |
| Cured products fresh- and smoked bacon etc ... | 3/4 | 1/4 |
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Bufferglucose Syrup for all preparations
of minced meat and sausages.
Dosage : 0,8% - 1 % for a stable buffer pH between 5.6 - 5.8
Sodium chloride : 0,8%
Potassium chloride : 0,8%
+ your usual spices.
Für Informationen zum Endverarbeitungssystem für Speck und Schinken, kontaktieren Sie uns unter info@ph-liquid.com zu Händen von Walther Van Kerrebroeck, Technologie und Strategie für PH Liquid Belgium Nv.
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