Fermented Sausage / Salami
Fermented sausages are made exclusively from raw meat and fat.
Preservation is achieved by drying, usually combined with a reduction in pH value. A distinction is made between natural ripening by fermentation with starter cultures and rapid ripening with the addition of acidifying functional ingredients.
The ripening process is accompanied by color stabilization and aroma formation. It is important to adapt the maturing mixture to the maturing process.
LAY seasoning mixtures for salami ripening in the natural ripening process are optimally matched to the LAY starter cultures. In this way, a stable production process can be installed, which guarantees safe products of mild taste with a typical aroma.
In addition to sliceable fermented sausage varieties, there are spreadable raw sausage products. "Braunschweiger" and "Teewurst" are popular in coarse and fine qualities. "Zwiebelmettwurst" is a very "fresh" type of raw sausage, for which it is important to retain a spreadable and fresh-tasting character despite maturing.
Fermented Sausages / Salami
Würzung für Salami *Multi-Kulti*
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Abpackung:
1 kg
Productnr.:
100150
Präparat mit würzenden ZutatenAussehen/ Charakterbräunlich; mit groben schwarzen PfefferAnwendung/ g je kgnach Geschmack würzen, 12 g je kgUmverpackung15 Btl. je Krt. (DF 100) / 36 Krt. per PaletteArtikel-StatusHalal geeignet
No prices for your customer group Details