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Seasoning Blends & Meat Formulations

WIENER UNITS

Frankfurters, Vienna sausage, hotdogs and wieners – all names used interchangeably and with a similar meat formulation.

This fully cooked sausage is a combination of beef and pork, and is usually served hot. Both wieners and Vienna- style sausages take their names from the city of Vienna, Austria, and Frankfurters from the city of Frankfurt, Germany. Sizes range from big dinner frankfurters to tiny cocktail size, and may be skinless or with natural casings.

WIENER UNIT, INGREDIENTS & USAGE TO ORDER
All Beef Wiener Seasoning Code: MALABWS-001
Ingredients: Salt, Spices, Dehydrated Garlic, Sodium Erythorbate, Flavour, Colour, Calcium Silicate (mfg aid), Polysorbate 80 (mfg aid).
Usage: Use 20-30g per kg of raw finished product.
Canadian Wiener Seasoning Code: MALWIEN-003
Ingredients: Sugar, Spices, Dehydrated Onion, Corn Syrup Solids, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Flavour, Colour.
Usage: Use 1kg seasoning to produce 100kg of raw finished product. Or use 11g seasoning per kg of raw finished product.
Complete Wiener Unit Code: MALCWU-001
Ingredients: Wheat Flour, Salt, Dextrose, Sodium Phosphate, Modified Milk Ingredients, Wheat Gluten, Spices, Hydrolysed Soy and Corn Protein, Monosodium Glutamate, Dehydrated Garlic, Dehydrated Onion, Sodium Erythorbate, Sodium Nitrite, Flavour, Colour, Calcium Silicate (mfg aid).
Usage: Use 12.32lb (5.6kg) of seasoning with 155.68lb meat block and 28.84lb ice and water. Or use 75g seasoning, 3g Sure Cure and 180g water per kg of meat. **Cure packed separately **
Frankfurter Sausage Spice Code: HIBFKB-001
Ingredients: Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 7-10oz to 100lb. Or use 6g per kg of meat.
Wiener Seasoning and Binder Code: MALWUNC-023
Ingredients: Modified Corn Starch, Wheat Flour, Spices, Salt, Dextrose, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Sodium Erythorbate, Flavour, Colour.
Usage: Use 5.85kg unit and 300g cure to 200lb meat emulsion. Add salt as required. Or use 65g seasoning with 3g Sure Cure per kg of meat.

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In This Section
Fresh Sausage
Smoked and Cooked Sausage
Poultry Injection/ Tumble Units
Cures and Cure Additives
Pepperoni and Pepperettes
Burgers, Steakette and Patty
Jerky Seasonings
Salami and Dry Cured Meat
Liversausage and Pâté
Wiener Units
Specialty Meat and Sausage Units
Steak Seasonings
Gourmet Seasonings
Gourmet Popcorn
Seasoning Units for Small Meat Batches
Reference Pages

Crushed Red Pepper
"Malabar helps me personally every time I have a special request or a question, and yet is big enough to provide me with anything I want, often on short notice. Aside from day-to-day supplies, Malabar's blend department has been invaluable in providing Rowe Farms with nutritional labels, blend matching services and in unitizing our own in-house recipes."

Trevor Ernst
Rowe Farms, Guelph, ON

 
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