 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. |
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!
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