Description
Frozen raw sausage S75 Romix complete mix
For sausage production, it contributes to reddening (without saltpeter).
Ingredients: Spices, glucose syrup powder, dextrose, lactose
Preservative: Sodium ascorbate E301; Spice extract
Dosage : 15g spice mix + 23g nitrite curing salt per 1kg sausage meat
If you use our salami recipe, you will need 14g of spice mix + 26-30g of nitrite curing salt per 1kg of sausage meat.
If you use our Buureschüblig / Rauchwurst recipe, you will need 15g of spice mix + 24-26g of nitrite curing salt per 1kg of sausage meat.
Contents: approx. 100g, which is enough for up to 6-7kg of sausage meat.
The spice mix contains allergens.
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