For smoked meats

A unique range of glazes for smoked meats that give a beautiful gloss, color, and flavor to products. Our offer also includes ready flavors, such as plum, cherry, and honey, as well as bases for creation of any flavor requested by the customer. The Smoked Meats product group also includes MIM, which is a new generation of brines for injection in smoked meats using the Meat in Meat technology. This technology significantly improves the quality of the finished product by making it fleshier. The PROMASOL MIM PROMAR brine group includes complete brines for injection of single pork, poultry and beef elements in the range of 10% to 130%.

Products from the Smoked Meats group are made under the Promasol and Proaroma brands.

Advantages for the customer:

possibility to easily enlarge the product range
improved attractiveness of the finished product
interesting range of offered flavor profiles
MIM:
reduced production costs
greater fleshiness of the product
reduction of functional agents
higher production output
utilization of fine meat

Uses:

ham
bacon
tenderloins
smoked ham
traditional smoked meats, medium-output, high-output
coarse-minced block products

Advantages:

without artificial flavor enhancers
without artificial colorants
limited quantity of E additives
low dosing of preparations
excellent aroma
excellent appearance
appropriate tenderness and juiciness
stable and repeatable product
high final productivity

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