Enzyme complex based on transglutaminase, designed to permanently bind pieces of meat or poultry into a single compact and uniform piece.
Price range: €9,79 through €42,35 VAT included
Enzyme complex based on transglutaminase, designed to permanently bind pieces of meat or poultry into a single compact and uniform piece. It is also used to improve the texture of fillings, forcemeats, and emulsions, as well as to create foams, gels, and gelatin preparations that remain stable even at high temperatures.
Application:
Binding meat and poultry pieces, compacting fillings, and advanced preparations requiring structural stability.
Notes:
Fine powder. Can be applied directly to the product or diluted in water to brush onto surfaces to be joined. Vacuum seal and refrigerate for 12 hours before use.
Preparations:
Reconstituted pieces, burgers, terrines, unbridled fillings, heat-stable gels and foams.
Usage:
Sprinkle on the raw product or apply with a water solution. It is essential to deactivate the enzyme with heat to ensure food safety. Recommended temperatures: above 85 °C immediately, 75 °C for 5 min, 70 °C for 15 min, or 65 °C for 2 h.
Format:
100 g and 500 g jars
| Weight | N/A |
|---|---|
| Tamaño | M, S, 5 KG., M-500 gr., S-100 gr. |
