They ensure stable product quality, precise production economics and predictable results in every batch. Balanced compositions with functional food additives and spices are designed for vacuum massagers and tumblers. They provide even component penetration, ideal meat juiciness after frying and controlled finished product yield.
9 products
Intended for preparing marinades used for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
Spicy marinade for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
Spicy marinade for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
Spicy marinade for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
Intended for preparing marinades used for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
Intended for preparing marinades used for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
Spicy marinade for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
Spicy marinade for pouring over small-cut and portioned semi-finished products from poultry, pork, beef and other meats. Preparation: marinade blend, water and vegetable oil 20:60:20, or marinade blend and water 20:80.
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