Fermented sausages

Our proteins are added to dried sausages to shorten the drying time and improving the firmness of the products. An example of use: By mixing our flakes 1:7 with water it is possible to create a totally lean “skin powder” which can be added to dried sausages up to 15 %. This will help avoiding dried edges and improves the drying process.

Download application sheets (pdf)

Salami

fermented-sausages