The increase of the cost of the animal origin proteins, causes that vegetable
proteins are constituted in an option more frequently in human diet.
This part increases by direct consumption of the vegetable proteins or
consuming it as a aggregate in meat and dairy products.
Is an essential element in the manufacture of processed cold meats and
Reduction of decreases and recovery of rich meat in flavour, it makes
of EMBUTIN a valuable ally, allowing to control costs properly.
Used in almost all hung beef and processed cold meats, its function is
to thicken and to agglutinate. In the manufacture of fresh processed cold
meat (pork sausages, sausages, choice pork sausages), gives characteristics
of brilliance to the finished product.
The main function of BERNESIN is to agglutinate and to stabilize pastes
of cooked cold meats. Essentially used for the elaboration of black puddings
and big black puddings.
The just texture is obtained in the cut and the homogeneous adhesion between
the blood, bacon and skin, in the preparation for a better processed cold