FREE WATER AND STRUCTURE
They reduce free water and improve the compactness and structure of the dough
This group of ingredients is used in the formulation of meat mixtures intended for seasoning and cooking.
PROTO DRY Y 025 SA
PROTO DRY Y 700 SA
PROTOFIBER
NATURWIN BURGER 030
BEEF DRY Y025 SA
WINCOMEAT 2500
Characteristics
They have the function of providing greater emulsifying and binding capacity to the mixture.
They increase the cohesive strength between the various ingredients (meat, fat, water), reduce the presence of FREE WATER and improve compactness and structure, protecting from excessive hardening.
They are added to the meat mixture at a rate of 1-2 kg per hundred kg of meat during the initial preparation phase, together with the other ingredients.
Allergen free
They contain no allergens and, being made from pork proteins, they bind intimately to the dough, thus avoiding labeling declarations that are unwelcome to consumers.
Information notes
All products in the PROTO line are GMO and GLUTEN free.