Cured, Uncured, Dried and Fermented Products
Cure systems, cultures and spice blends for hams, salami, biltong and droëwors.
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Technology that processes and packs food better, backed by people who keep it running.
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From casings to films to finished packs: packaging that protects product and presents it well.
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Ingredients
A good brine makes every piece of meat taste and perform the same: moist, tender and consistently seasoned.
In focus
A brine is a solution of salt and functional ingredients that is injected into meat or tumbled with it. It delivers seasoning and, depending on the formulation, cure and moisture-binding agents evenly through the product.
Brine formulation interacts with the equipment and the process: the injector or tumbler, the injection percentage, the time and temperature all affect the result, so the brine is specified with the process in mind.
Applications
Even cure and moisture retention in whole-muscle products.
Consistent cure and flavour delivery.
Improved juiciness and eating quality.
Benefits
Functional ingredients help the meat hold water through cooking.
Even distribution from first piece to last.
Formulations designed for the injector or tumbler in use.
Ready-to-dissolve blends reduce errors on the floor.
Specifying
Tell us about your product and process, and we will help you identify the right solution.
Enquire nowTell us what you are making and what you need to improve. We will help you find the right equipment, packaging or ingredient solution.