For butcher shops, cured-meat makers and doner and gyro shops: binders for doner, qofte, burgers and gyro, culture for salami and dried meat, phosphates, meat protein, flavorings, elastic netting, bamboo skewers and burger patty paper. Below the products you'll find them grouped by what you produce; we explain what each additive does in meat additives.
Showing 9 of 11 products
Showing 9 of 11 products
By product
The same ingredients don't suit every product. Below we've split them by what comes off your line.
The meat binder improves meat binding, so the skewer holds its shape, slices more cleanly and loses less during cooking. For gyro, souvlaki and similar products we have bamboo skewers 3.5 mm and 4.5 mm in diameter, in packs of 500.
In qofte and burgers, the same binder holds the mix together and makes it more stable. Meat protein is used for texture and binding when the mix needs more stability. For separating and packing patties, burger patty paper keeps burgers in shape and makes the work easier. Before adding phosphates or MSG to fresh minced meat, read the rules in meat additives.
Meat culture is made for fermenting dried meat and salami. In salami cultures, lactic bacteria lower the pH of the mix, while staphylococci, when they're part of the culture, help color and aroma. To work, the culture needs fermentable sugar in the recipe, usually glucose. With a culture, fermentation is shorter and the salami comes out the same from one batch to the next. During ripening, elastic meat netting keeps the product in shape.
Phosphates improve water binding: meat proteins hold more juice, and losses during cooking and smoking go down. Elastic netting is also used during cooking so the piece keeps its shape. For draining and wrapping during work we also have cheesecloth for cheese and meat, in 120 m and 180 m lengths.
Meat flavoring comes in powder and liquid and gives a concentrated meat flavor. Smoke flavoring adds a smoky taste to any meat product, while MSG strengthens the product's own flavor.
Tell us what you produce (doner, qofte, salami or ham) and we'll send you a quote for the ingredients and materials you need. Call us at +355 69 202 6314 or write to us via Contact.
Short answers about meat processing. For anything else, contact us.
Our meat binder is made for doner, qofte, burgers and gyro: it improves binding and slicing and reduces cooking losses. Read the composition on the pack before use: any allergen it contains must also appear on your label, and if it contains phosphates, check whether they're allowed in the product you make.
So fermentation is controlled and the salami comes out the same in every batch. The meat culture bacteria acidify the mix gradually, but they need a little fermentable sugar in the recipe.
Bamboo skewers for gyro, souvlaki and other products, 3.5 mm or 4.5 mm in diameter and in several lengths, in packs of 500. Tell us what skewers you make and we'll tell you the lengths we have.
For separating and packing burgers: the patties don't stick together, keep their shape and are easier to handle. You'll find it among the products above.
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