ROLMIX® SALAMI - various functional blends are available for controlled pH-reducing, colour stabilizing and improving, with or without functional food fibers, firmness improvers and above all very tasty spices, herbs and flavour components.
We provide a range of blends for controlling the ripening process of a raw-sausage with or without white moulds, with startercultures or traditional methods (different flavours), with or without smoking:
ROLMIX® ITALIAN SALAMI Nr.1, Nr.2, Nr.3, Nr.4, Nr.5, Nr.6, Nr.7, Nr.8 (same functionality, different flavours),
ROLMIX® GERMAN SALAMI Nr.1, Nr.2, Nr.3, Nr.4 (same functionality, different flavours),
ROLMIX® SEMIDRY SALAMI,
Also ripening agents for bacon and raw-hams, for dry or wet curing, are prepared for you to try: ROLMIX® BACON, ROLMIX® COPPA, ROLMIX® PROSCIUTTO
ROLPROMEAT P90 – meat replacement in the recipes for dry fermented salami.
SOPROL PKF – non allergenic solution to increase the yield and decrease the maturation time for dry fermented salami.
• Improving consistency and structure
• Enhancing texture and mouthfeel
• Increasing production yields with considerable rate
• Fast developing colour
• Shelf-life enhancing through reducing water activity
• Controlled pH
• Avoid the drying ring
• Avoid external contamination
• Applying for various of raw materials (pork, beef, lamb, poultry)
• Custom’s taste based on fine spices and aroma's blends
• Tailor made concepts to meet a specific customer request
• Easy to use
We supply all: technology, ingredients and equipment.