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Name of raw materials, food ingredients, spices and materials: Turkey fillet (breast) -8.0 kg, turkey fillet (leg quarter, drumstick) - 35.0 kg, pork brisket - 15.0 kg, Gouda cheese - 12.0 kg, water / ice - 5.0 kg

"OMEGA" blends and ingredients: "OmPhos Optima", art. 190105 - 0.3 kg "Geneva", art. 100805 0.7 kg, "Omlux for cooked sausages", art. 740040 - 1.0 kg starch - 1.0 kg.

"OmPhos Optima", art. 190105. It is combined basis for the preparation of minced meat based on the phosphates and color stabilizer. It is used together with the flavor mixtures "Omega". Dosage: 3-5 g per 1 kg of minced meat.

"Geneva", art. 100805. It is the flavoring mixture for the production of semi-smoked and cooked smoked sausages. Taste direction: pepper, coriander, cumin, nutmeg, garlic, chili. Dosage: 5-7 g per 1 kg of minced meat.

"Omlux for cooked sausages", art. 740040. It is the stabilizer on the basis of animal proteins.
It provides the formation of firm and elastic consistency of finished product. Dosage: 10-30 g per 1 kg of minced meat.4