The white sausage with a traditional taste you won’t want to miss out on.
White sausage is one of Bavaria’s most popular and best-known specialities, and is also known far beyond its borders.
I now present to you our new spice mixture, “comby-cT Weißwurst”, which you can use to produce a traditional white sausage with a superb taste. I think the taste will impress you.
Each sausage producer naturally has their own ideas about to how to produce a white sausage best. My aim is to offer you a traditional spice mixture that can serve as an attractive alternative to your existing product. With this new seasoning mixture, the result is a superb-tasting traditional white sausage.
You can also use the “comby-cT Weißwurst” spice mixture in conjunction with other ingredients and technological procedures to create a completely individual product taste.
We’ll be more than happy to help you do this.
When it comes to the list of ingredients, “comby-cT Weißwurst” has the additional advantage that the number of ingredients to be declared is very small. Some ingredient lists for white-sausage products currently on sale in the market could be significantly reduced by using our “comby-cT Weißwurst” seasoning.
Interested? If so, please get in touch with us. We’ll be delighted to hear from you!
Mediterranean salami without mould or additional flavours
A Mediterranean taste without the need of mould or additional flavours.
Many companies would like to produce a salami with a Mediterranean taste profile, but fail among other things because they either can’t get them mouldy or aren’t allowed or don’t want to use any additional flavours. Getting large calibres to go mouldy would also make little sense in relation to the Mediterranean taste.
After intensive development work, we have succeeded in developing a Mediterranean starter culture that produces a salami with a clearly Mediterranean taste, regardless of the calibre of the salami.
This starter culture is called “culture-cT FGL3-100 med” and is part of our “3 Mediterranean System”.
This system consists of:
1. The starter culture “culture-cT FGL3-100 med.”
2. The raw sausage spice “comby-cT Salami Basis med.+”
3. The protective culture against listeria “culture-cT PL-100″
The raw sausage spice “comby-cT Salami Basis med.+” has been adapted to the Mediterranean starter culture in such a way that it gives the salami a pleasantly spicy taste without masking the Mediterranean taste.
The protective culture “culture-cT PL-100” can be added for additional safety.
Numerous tastings with producers have shown that the Mediterranean taste is convincing.
We managed to offer you a culture that is second to none in fermentation behaviour. It is a completely new generation of cultures.
We managed to offer you a culture that is second to none in fermentation behaviour. It is a completely new generation of cultures. You can use this culture with your spice preparations (if they are suitable), or you can go straight to our salami-based seasoning “comby-ct salami base”. This can be the first step if you want to make a stable, tasty and visually attractive salami. Below you can see the outstanding aspects for the use of “culture-ct FGL1” in bullet points.
Outstanding aspects of using “culture-ct FGL1”
- In my opinion, this culture exhibits phenomenal fermentation behaviour
- Very fast fermentation, conceivably enabling potential shortening of the maturation time
- Despite the fast acidification, the resulting product is very mild and pleasant in taste
- The sliced colour as well as the external colour (depending on the intestinal casing) exhibit a deeper red than in comparable cultures
- The stronger firmness and compactness of the sausage is clearly noticeable after a short fermentation time
- The culture contains a microorganism for protection against Listeria
- The germ counts in the culture are higher than in comparison cultures
- The culture is attractively priced
- This culture is very reliable in use
- It can also be used in conjunction with the salami-based seasoning “comby-ct salami base”. This combination results in a salami that is very well fermented and tastes and looks great (redder than comparable salamis, sliced as well as externally). This salami is mild and aromatic in taste and suitable for a variety of different calibres.
Black Forest ham with a 31% salt reduction
The desire for a healthier diet is growing inexorably and is leading to consumers increasingly opting for low-fat, low-sugar or low-salt products. As the salt content in raw ham is often very high, we decided to tackle the problem head-on and have developed a tastefully excellent salt-reduced raw ham (e.g. Black Forest ham, see photo above) that has an excellent taste, as proven by the very good results in a large number of tastings. We have achieved a salt reduction from 5.8% to 4.0% (salt equivalent = % sodium x 2.54). The taste is outstandingly aromatic, mild and the salt reduction is pleasantly noticeable.
The preparation can also be used with lean raw ham (reduced-fat) (see second photo). Salt-reduction preparations are also available for cooked sausage, salami and ham. Since preparations and technology are now available, all that remains for you to do is to take the forward-looking decision to produce a salt-reduced raw ham and adapt the available technology to the conditions in your company. I will be happy to assist you with advice and support in this respect – from initial sample-production through to the final product.
If you are interested, we can present the process to you in your premises without obligation. As a rule, I don’t charge for trial and sample productions. If sample production is successful, you can obtain the necessary preparations from me.
Today, natural intestine casings – such as sheep and hog casings – are often used for the production of sausage products from different countries. As a result, the resulting differences in casing hardness can lead to difficulties when it comes to uniform fillability in production plants. Due to these and other problems, customers are increasingly enquiring about the preparation possibilities for natural intestine casings in order to improve their filling behaviour and make them more uniform. In order to meet these customer requirements, we have developed three casing treatment agents that can be used, among other things, to reduce or adjust the different degrees of casing hardness and thus standardize and optimize the filling processes. Furthermore, it is possible to store them in an unsalted state.
The agents involved are:
Product 1: This product results in better dissolving of the knots, and in the casings “swelling up” and becoming supple. It also improves the rinsing of the casings and can reduce or equalize the different degrees of hardness of the casing wall, thus improving the filling behaviour. The product offers very good solubility. The casings are inserted into this solution for at least 2 days and up to a maximum of 2-3 weeks.
Product 2: This is a preparation that is used to keep natural intestine casings unsalted for a longer period of time (approx. 2-3 weeks) and maintaining their softness.
Product 3: This product provides better fillability and softer casings. All three products are already successfully used in production and we are sure that we can also convince you of the positive results, as the processing of natural intestine casings at your customers’ premises can be simplified and thus improved many times over.