Description
Pacoferm pepper sticks II 100g
ripening mixture for sausage production
A ripening mixture with a strong pepper and coriander flavor, a reddening combination, and a proportion of coarsely crushed peppercorns.
Ingredients: Spices; glucose syrup; dextrose; flavor enhancer E 621; antioxidants: E301, E 300; spice flavoring.
Dosage: 8g spice mix + 24-26g cooking or nitrite curing salt per 1kg sausage meat
If you use our pepper stick recipe, you will need 7g of spice mix and 24-26g of nitrite curing salt per 1kg of sausage meat.
Contents : approx. 100g, sufficient for approx. 12kg of sausage mixture.
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