Flavouring substances and spices are one of the most important and specific food additives. We represent Gernamy’s „Scheid AG & Co KG“ and Poland’s „LibraPoland“ who produce flavouring substances and spices. We offer: flavouring substances (flavours), mixes of spices and herbs, functional spice mixes
Phosphatic mixtures which make the cutting process easier; they may contain phosphates, proteins, carrageens, fibres, dyes, colour stabilizers, antioxidants.
Carmine based dyes for cooked sausages and weenies, semi smoked sausages and weenies. Blood hemoglobin based dyes for hot smoked products, cold smoked products and sausages. Dyes to provide an intense smoking colour to hot smoked products: Cherry or Caramel
Emulsifiers are surfactants used to form water-in-oil emulsions and to stabilize them. The emulsifiers are widely used in meat industry for production of water-in-oil emulsions, meat pastes, cooked sausages and weenies.
This is powdered polisaccharide, which is produced from vegetable starch. Maltodextrin is used as thickener, which improves texture and properties of taste.
Deactivated mustard powder is obtained by deactivating the enzyme mirosinase in mustard seeds and then grinding it into flour. This product has all the good properties of mustard seeds, except for their pungent taste.
Group of mixes which dissolve in water very welland thus are perfect for using as a component for brines. They also are suitable for smoked products, semi-smoked, cooked sausages, culinary products. We offer: pepper extract, smoke extract and other.