Meat Industry

Manufacturing process: Grinding meat: Learn pork with fat (80/20) to obtain particles 8mm diameter, Learn pork with fat (50/50) to obtain particles 4mm diameter; Adding of iced water, curing salt, seasonings and combi mix, Mixing for about 5 minutes, Adding of fiber at the end of mixing process, to bind spare water and dry the mass, Filling of natural casing, Resting for 1-2 hours until required color is obtained, Drying at 55°C for 15-20 minutes, Smoking at 55°C to obtain a light gold color, Steaming at 78°C down to 72°C, Cooling with jet of water, Packaging.

Unicell Fiber for bacon: Improved texture, Improved yield, Reduced leakage during cooking and storage, Reduced production cost, Drier cut.

Advantages of using Unicell fibers: Improved texture, Increased efficiency through higher water retention, Drier cut, Reduced leakage, Reduced production costs.

Manufacturing process: Grinding meat with a rag cutter (sieve 4 mm), Adding water with salt and seasonings, Mixing to obtain a uniform structure, Adding of fiber at the end of mixing process, to bind spare water and dry the mass, Hamburger forming, Thermal tratment (grill pan / electric grill),

Advantages of using Unicell fibers: Increased volume, Reduced leakage, Reduced weight loss and increased shape stability after heat treatment/cooking, Reduced production costs.

Advantages of using Unicell fibers: Acting as breading thickener, Better adhesion of the breading, Reduction of losses and shape stabilization after frying.

Manufacturing process: Mincing chilled on duty mincer meat to obtain particles 20 mm diameter, Adding iced water with brine, Mixing until complete brine absorption, Adding fiber at the end of mixing, Final mincing on sieve 3-5mm for a requested shape enabling easy packing on trays.

Advantages of using Unicell fibers: Improved texture Improved yield, Reduced leakage, Limited losses and stabilized shape after frying, Reduced production cost.

Advantages of using Unicell fibers: Greater flexibility in the dough during the preparation, Good tensile strength while rolling and cutting, Reduced risk of damage and tears cake, Favorable product structure after thawing, More resilient and less susceptible to overcooking, Increased resistance to mechanical damage during transport and storage, Elastic consistency during consumption, Better nutritional profile.

Advantages of using Unicell fibers: Increasing yield, Improving consistency, Reducing production costs.

Manufacturing process: Grinding meat to obtain particles 3mm diameter, Adding of iced water + combi mix, Cuttering by 3000 rpm, up to max 12°C, Fiber to be added at the end of cuttering process, due to fiber water retention action, the mass is drying on the surface, Filling of casing (possibly with the use of vacuum stuffer), Resting for 1-2 hrs, Drying at 55°C for 15-20 minutes, Smoking at 55°C to obtain a light gold color, Steaming at 78°C down to 72°C, Cooling with jet of water, Packaging.