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Narodowe Centrum Badań i Rozwoju
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Classic sauces

 

Advantages for the customer:
  • used in a dry form directly in the tumbler
  • or in a watered form, added to the tumbled meat
  • cold- or warm-gelling products
  • thermally stable products
  • durable and stable flavor and aroma
 

Use:
  • prepared meat and meatless dishes
  • pulled meat
  • sous vide
  • an addition to sausages, frankfurters, meat balls, cordon bleu, etc.

Advantages:
  • no glutamate as an option
  • no allergens without E additives
  • traditional and original flavors
  • low dosing of preparations
  • stable and repeatable end product

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