Semi-smoked and smoked-and-cooked sausages
OMEGA flavour blends (combo) for semi-smoked and smoked-and-cooked sausages
| Articul | Product name | Contents | Dosage | Product specification |
|---|---|---|---|---|
| CODE: 400430 | Product name:
Moscovskaya Smoked Combi
|
Contents:Rich flavored blend with pepper, nutmeg and cardamon | Dosage:10 g/kg | Characteristic:Bright and distinctly recognizable flavour for the product of the same name |
| CODE: 600250 | Product name:
Hunter's sausages traditional Combi
|
Contents:Rich blend with pepper and garlic | Dosage:4 g/kg | Characteristic:An expressive flavour with savoury garlic note makes classical blend for semi-smoked and smoked sausages of small caliber |
| CODE: 600300 | Product name:
Krakauer original Combi
|
Contents:Rich spice blend with coriander, ginger and a pepper note | Dosage:6.5 g/kg | Characteristic:Recommended for all types of semi-smoked sausage with a pronounced taste and flavor, including large diameter ham sausage in casing |
| CODE: 600400 | Product name:
Cervelat traditional Combi
|
Contents:Delicate flavored blend with nutmeg, cardamon and pepper | Dosage:5 g/kg | Characteristic:The blend has a vivid and distinctly recognizable taste. It is well suited for semi-smoked and smoked sausages with fine-grained texture |
| CODE: 700200 | Product name:
Semi-smoked Polish Combi
|
Contents:Spicy blend with coriander, pepper and a finishing caraway note, with coarse grained pepper | Dosage:8 g/kg | Characteristic:Strong and sound classical Austrian taste for smoked and semi-smoked sausages including those in big-diameter casings |
Recommended for making meat products following the traditional technologies.
Recommended for making meat products following recipes based on meat raw materials and meat substitution up to 20%.
Recommended for making meat products following the recipes based on/containing lower-grade raw materials including mechanically deboned poultry and meat substitution from 20% to 50%
Recommended for making meat products following the recipes that correspond to "Halal" requirements to production technologies and used raw material.