Lakta-Service LLC has the opportunity to offer you technological additives
Bulgarian Firm “Pantelei Toshev” EOOD for meat processing:
• Complex technological additive for minced meat processing for cutlets
“Submit-FAT”:
– the use of an additive ensures the preservation of shape, size and weight
cutlets after heat treatment;
• Complex technological additive for marinating pork, beef and turkey meat “Stabmiyt-KR(TENDER)”:
— provides good taste and juiciness of products after thermal
processing, as well as increasing the weight of the final product;
• Complex technological additive improving cutting/emulsifier for boiled sausage “Stabmeit-KUT”:
– binds water and stabilizes fats in meat;
• Complex processing aid for ham production
“Stabmiyt-Ham”:
– provides very good water binding (increases weight up to 150%),
excellent product structure, color and taste;
• Complex processing aid for the production of bacon-flavored ham “Stabmiit-Ham + AR”:
– provides very good water binding (increases weight up to 150%),
excellent product structure, color and taste;
• Technological additives for the preparation of salt solutions in the processing of chicken meat: “Stabmiyt-R-Broiler” and “Stubmiyt-RD-Broiler”:
— provide high resistance to weight loss during thermal
processing, improve the taste and preserve the natural color of the meat;
• Technological additives for the preparation of boiled-smoked delicacies from pieces of meat “Stabmiyt-DM”
– provides weight gain (120-135%) and at the same time good
water binding, excellent palatability and preservation of natural
meat color
• Technological additive for the production of dried-smoked fish
“Submit-Fish”:
– provides good water binding, excellent structure, color and taste
fish.
COMPLEX STABILIZERS FOR MEAT PRODUCTS,
FOR THE PRODUCTION OF HAM AND COOKED-SMOKED PRODUCTS FROM WHOLE MEAT
Code | Product | Packaging |
0912205 | STABMIIT-Ham 2; Complex processing aid for the production of ham and its weight increase up to 150%. | 25 |
0912018 | STABMIIT-Ham+AP; Complex processing aid for the production of ham and its weight increase up to 150%. | 25 |
| 0912318 | STABMIIT-IN; Combined technological additive for injection. It does not allow water to escape from the finished product after vacuuming. | 25 |
| 0912019 | STABMIIT-DM; A complex technological mixture for the preparation of saline solutions for boiled-smoked delicacies from whole meat to increase the weight of the final product. | 25 |
| 0912020 | STABMIIT-RD-Broiler; A complex processing aid for marinating poultry meat and increasing the weight of the final product. | 25 |
| 0902666 | STABMIIT-R-Broiler; Complex technological mixture for marinating poultry meat. | 25 |
FOR STABILIZING/HOMOGENIZING FATS WITH WATER IN MINUTED MEAT
Code | Product | Packaging |
0912015 | STABMEET-KUT; Technological mixture for cutting meat. Helps to emulsify fats stabilization of water and color of sausages. | 25 |
| 0912022 | STABMIYT-MM Technological mixture in support of cutting meat / Emulsifier for semi-finished minced meat. | 25 |
FOR JUICY MEAT AND MEAT REGENERATION IN COLD CONDITIONS
Code | Product | Packaging |
| 0902245 | STABMIIT-KR (TENDER); Complex technological mixture for marinating pork, beef and turkey meat. | 25 |
| 0912301 | STABMIIT-EmV1; Thickener for use in cold restructuring processes. | 25 |
| 0912290 | STABMIIT – Broiler 170; Complex technological mixture for marinating poultry meat. | 25 |
| 0912064 | STABMIIT-FISH; Combined technological additive for prod. dried-smoked fish. | 25 |
…. and many others according to your order