Curing agent/Sugar combinations

The production and curing of raw sausage calls for producers who are technologically competent and experienced. To successfully place a product on the market, three aspects need to be masterfully combined: good mature flavour, food safety and profitability.

It is of fundamental importance to match the maturing cultures and the sugar combination to the desired maturation. Only be doing so can controlled acidification (pH value curve), curing and development of flavour be ensured. This calls for extensive experience and know-how ...

Upon request a combination compound including reddening components  can also be prepared. This additionally guarantees reliable reddening and supports the retention of colour. We will also be pleased to prepare a complete mixture including flavouring.