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Application for
EMULSIFIED SAUSAGES
ACTIVA® WM increases firmness and improves “Knack” even in high temperature sausages. ACTIVA® WM reduces slicing loss in big calibre sausages.
![sausage](https://ajifoodsolutions.eu/wp-content/uploads/2023/03/sausage.jpg)
How we use ACTIVA® WM in emulsified sausages?
![sausages](https://ajifoodsolutions.eu/wp-content/uploads/2023/03/timeline-saucisse.jpg)
1
Select the meat
Exemple of recipe for 100 kg of Frankfurter-type sausage:
Beef R III 15 kg
Pork S III 25 kg
Pork fat 15 kg
Fat or Skin Emulsion 10 kg
Ice 35 kg
Exemple of recipe for 100 kg of Frankfurter-type sausage:
Beef R III 15 kg
Pork S III 25 kg
Pork fat 15 kg
Fat or Skin Emulsion 10 kg
Ice 35 kg
2
Add ACTIVA® WM at the beginning of cutting process
3
Prepare sausage meat
4
Filling into castings or forms
5
Cook the sausages
6
Let the sausages cool
Benefits of ACTIVA® WM
![saucisse](https://ajifoodsolutions.eu/wp-content/uploads/2023/03/saucisse.jpg)
ACTIVA® WM allows the standardization of the material and the process.
![firmness sausages](https://ajifoodsolutions.eu/wp-content/uploads/2023/03/firmness-sausages.jpg)
ACTIVA® WM increases firmness and improves “Knack”.
Results
![results sausages](https://ajifoodsolutions.eu/wp-content/uploads/2023/03/results-sausages.jpg)