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Sep
19,
2024
Cure & Binder for Cooked Ham/Boiled/Sausage Kit
Aug
12,
2023
Sausage making is an art that requires precision and experience to perfect. One of the key ingredients in sausage making is protein, which not ...
Aug
12,
2023
Jerky is a type of meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. The result is a lightweight, dry, and ...
Aug
12,
2023
Boiled sausages, also known as emulsified sausages, or how to make Doctor’s sausage correctly.
Aug
12,
2023
A natural protein product, collagen comes from a layer of beef tissue extracted from between the fat and hide, it is removed, refined and extruded ...
Cultures & Binders
Starter cultures & Binders
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35.00 $ CADPrice
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food.
35.00 $ CADPrice
14.00 $ CADPrice
- New
- New
Milk Powder PROTELAC® 400 consistently deliver nutritional qualities and the functional attributes required to maintain a food product’s quality and help improve the bottom line. Protein modification technology enhances the stabilizing properties of dairy proteins, delivering a blend that performs like skim milk solids.
14.00 $ CADPrice
15.00 $ CADPrice
- New
19.00 $ CADPrice
- New
- New
Food phosphate mixture is a necessary ingredient for the production of cooked sausages, increasing the moisture-holding capacity of meat and improving the quality of the product. It helps to avoid broth-fat formations and preserves the taste of sausages.
19.00 $ CADPrice
14.00 $ CADPrice
- New
- New
Pregelatinized starch is a modified form of starch that has undergone a cooking and drying process to make it more versatile and easy to use in various food and industrial applications.
14.00 $ CADPrice