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For traditional types of raw smoked sausages replacement of meat to 20% for dry animal protein with hydration 1:10-1:15 is allowed.
- Adding about 3% of dry white in sausages with the softest consistence delay, a product usykhaniye is observed that allows to keep a trade dress longer.
High-functional fibrillyarny protein does not contain GMO.
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Fibrillyarny protein for raw smoked sausages