In this category you'll find processing aids for two branches of food production: dairy and meat. For cheese, yogurt and milk testing, see the Dairy subcategory; for salami, doner, qofte and burgers, see the Meat subcategory. Shimani Group, based in Kashar, has supplied food businesses since 1993.
Showing 9 of 33 products
Showing 9 of 33 products
Dairy and meat
Products are grouped by sector, because a dairy and a cured-meat plant need completely different things. Each subcategory has its own guide below the products.
In dairy processing aids you'll find calf rennet, microbial rennet, yogurt and cheese cultures, calcium chloride, proteins and cheesecloth for draining. Cultures and coagulants, with a table of which culture is used for which product, are in cheese and yogurt cultures. The lactodensimeter, antibiotic test, refractometer and thermometer are in milk testing equipment.
In meat processing products are grouped by what you produce: doner and gyro, qofte and burgers, salami and dried meat, ham and cooked products. If you're only interested in what phosphates, MSG, binder and protein do, and how they're labeled, see meat additives.
Tell us what you produce and we'll tell you which products we have for your line. Call us at +355 69 202 6314 or write to us via Contact.
Short answers about food processing aids. For anything else, contact us.
Under this name we've grouped the products used during production to set, ferment, bind or flavor food, such as rennet, cultures, phosphates and flavorings, along with working materials like cheesecloth, netting and skewers. Here they're split into dairy and meat.
It depends on the type: some cultures are kept frozen, others in the fridge, so follow the conditions printed on the pack. If you don't have a freezer in your workshop, tell us before ordering.
Yes: an antibiotic residue test, a lactodensimeter, a refractometer, a digital thermometer and a brine salt tester. You'll find them in the Dairy Equipment subcategory, under Dairy.
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