Buy Protein fibrillyarny for boiled and p / to sausages
Protein fibrillyarny for boiled and p / to sausages

Protein fibrillyarny for boiled and p / to sausages

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Ukraine, Nikolaev
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Description
Use of protein fibrillyarny in boiled and p / to sausages: protein in a dry form - water (1:10 - 1:15). In a kutter put low-fat raw materials, phosphate, nitrite solution, salt on unsalted raw materials, 2/3 waters, kutterut, then add animal protein and other proteins, 1/3 waters. Kutterovaniye is carried out at the maximum speed of rotation of knives. Further process of preparation of forcemeat is conducted as usual. The recommended content of dry protein in forcemeat lump to 5%.

Protein collagenic does not contain GMO.
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Protein fibrillyarny for boiled and p / to sausages
Protein fibrillyarny for boiled and p / to sausages
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