|
|
Continental coaters & mixes
|
In the meat industry, new ideas are much in demand and are driven by the retail sector wishing to offer their customers extra variety who in turn require products to be both appealing to the eye and sophisticated in taste. |
 Coaters and mixers listed below |
 Zigeuner-Mix |
Art. No. 0849/0 |
| Mix of coarse pieces of onion, paprika and peppers. Suitable for Goulash, manufactured meat products, soups and sauces. |
|
| Julienne-Mix Royal |
Art. No. 0605/0 |
| A mix of various herbs and spices with medium heat and full aroma. Suitable for Goulash, soups, sauces and external decoration. |
|
| Spiessbraten-Mix |
Art No. 0853/0 |
| A mix of spices and selected herbs to give a light brown appearance and rounded flavour. Suitable for dust-on application with all red meat and poultry. |
|
| Brazil-Mix |
Art. No. 0618/0 |
| Mix of various nuts and peppers to give a whitish appearance. Suitable for red meats, poultry and fish. Can be used as an internal ingredient as well as an external decoration seasoning. |
|
| Pepper-Wurz |
Art. No. 0606/0 |
| A blend of peppers and herbs giving a greenish appearance suitable for internal and external use. |
|
| Eldorado-Mix |
Art. No. 0894/0 |
| Mix of red and green peppers, white and black peppers, mustard seed and herbs. Gives a smooth up-beat aroma and flavour with excellent visual appeal for either external or internal use. |
|
| Virginia-Mix |
Art. No. 0892/0 |
| A mix of predominantly herbs, with a slight undertone of peppers. A product which lends itself to be used as a decoration |
|
| Gyros-Mix |
Art. No. 0946/0 |
| Mix of Mediterranean herbs and spices giving a lively aroma and flavour to all products and stir-fry in particular. Can be used in fish dishes. |
|
|
|
| |
|
| Coaters and mixers listed below |
|
| Zigeuner-Mix |
Art. No. 0849/0 |
| Mix of coarse pieces of onion, paprika and peppers. Suitable for Goulash, manufactured meat products, soups and sauces. |
|
| Julienne-Mix Royal |
Art. No. 0605/0 |
| A mix of various herbs and spices with medium heat and full aroma. Suitable for Goulash, soups, sauces and external decoration. |
|
| Spiessbraten-Mix |
Art No. 0853/0 |
| A mix of spices and selected herbs to give a light brown appearance and rounded flavour. Suitable for dust-on application with all red meat and poultry. |
|
| Brazil-Mix |
Art. No. 0618/0 |
| Mix of various nuts and peppers to give a whitish appearance. Suitable for red meats, poultry and fish. Can be used as an internal ingredient as well as an external decoration seasoning. |
|
| Pepper-Wurz |
Art. No. 0606/0 |
| A blend of peppers and herbs giving a greenish appearance suitable for internal and external use. |
|
| Eldorado-Mix |
Art. No. 0894/0 |
| Mix of red and green peppers, white and black peppers, mustard seed and herbs. Gives a smooth up-beat aroma and flavour with excellent visual appeal for either external or internal use. |
|
| Virginia-Mix |
Art. No. 0892/0 |
| A mix of predominantly herbs, with a slight undertone of peppers. A product which lends itself to be used as a decoration |
|
| Gyros-Mix |
Art. No. 0946/0 |
| Mix of Mediterranean herbs and spices giving a lively aroma and flavour to all products and stir-fry in particular. Can be used in fish dishes. |
|
|
|
| |
|
| Panaden-Fix |
Art. No. 5946/0 |
| Continental-style breadcrumb coating which in the dry state is of light appearance. Can be used to coat all meat, poultry and fish products. |
|
| Sulzen-Fix |
Art. No. 5942/0 |
| Based on a strong Gelatine with addition of vinegar and spices. This product is suitable for Aspic-type meats and fish. |
|
| Bratella Best |
|
| Ground spice mixture with lemon for Bratwurst Sausage. |
|
| Thuringer Rostbratwurst |
|
| Ground spice mixture with rubbed marjoram. Good flavour and visual appeal for sausages. |
|
| Curry Rostbratwurst |
|
| Mild madras-type flavour. Very popular for Barbecue-style sausages and for younger sausage eaters. |
|
| Javabest |
|
| Ground spice mixture. Excellent flavour and aroma. Most suitable for use in large diameter cold cut sausages. |
|
|
|
| |
|
|
|
|
|
|
