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.
How we use ACTIVA® WM in emulsified sausages?
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
ACTIVA® WM allows the standardization of the material and the process.
ACTIVA® WM increases firmness and improves “Knack”.
Results
