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Ingredients, Additives, Flavours & Extractives

SausageMORE ABOUT… PROPIDIN-S
(Raw Sausage Ripening Product)

With Starter Culture & Saltpeter (4%)

A product for ripening, reddening, colour stabilization, flavouring and preservation of all kinds of raw sausage produced with common salt and having a minimum ripening period of 4 weeks.

Usage: 7 gm per kg meat and fat. Add to well-chilled or slightly frozen meats.

Package Contains: 700 gm for 100 kg dry-cured Salami

Stabilizing Cure Time: 5-7 days

Dry Room Temperature: 18 - 22°C, with relative humidity levels of 95% on the first day, decreasing slowly to 80% by the last day. Relative humidity levels should never dip below 75%.

Please Note: High temperatures will kill starter culture. (Temperature should not exceed 90°F.)
To the best of our knowledge, the above information is accurate and reliable, and is offered solely for consideration and assistance without any warranty or guarantee.

 

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
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More About…
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Walter Mueller & Walter J. Mueller Jr.
Springer’s Meat Inc., Hamilton, ON

 
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