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Functional additives
PHOSPHATES

     • NOMINA a blend of polyphosphates, improves water binding and prevents thermal leaks in processed meat, acts as a stabilizer, emulsifying and texture forming agent, an ingredient of injection and brine blends;contains from 56% to 58% P2O5, dosage: up to 5g per 1 kg of ready product calculated for P2O5,
packaging: 25 kg

     • NOMINA Plus a blend of polyphosphates, improves water binding and prevents thermal leaks in processed meat, acts as a stabilizer, emulsifying and texture forming agent, an ingredient of injection and brine blends; contains from 58.5% to 60% P2O5 dosage: up to 5g per 1 kg of ready product calculated for P2O5,
packaging: 25 kg

HAMINA S

This sodium polyphosphate (E 452) is used in production of smoked pork (excluding bacon, słonina and raw-ripening smoked meat), smoked poultry, pasteurized and sterilized canned ham (excluding spam type cans) and smoked beef. The content of the phosphate in smoked pork and poultry cannot exceed 1500 mg/kg as expressed in P2 05. And in beef hams 3000 mg/kg as expressed in P2 05.
Available in 25 kg bags.


ANNATO A- 320-WS

This high quality natural colorant produced exclusively from plant substances is broadly used for coloring natural intestines. It does not undergo any chemical transformation during the production process. The use of this colorant for intestine coloring is not prohibited by applicable laws. Annato shortens the smoking time and gives an attractive look to the end product.

Recommended use:  0.025 to 0.05% depending on the desired color intensity.

Possible methods of application:
1. Submerge the intestines in a room-temperature Annato solution (50 to 60 g per 10 l of water) for 20 to 30 minutes after the rinsing process.
2. Submerge the sausage after the filling/stuffing process in an Annato solution (80 to 140 g per 10 l of water) for about 60 seconds.
The best results are achieved if the Annato solution bath takes place after sausage drying.

Available units:  1 kg, 5 kg, and 25 kg - plastic containers

FOOD GELATIN 

Gelatin produced by WEISHARDT, a France-based company, is available with P.Z. PANEPOL. This gelatin is made of pork skin using a cutting-edge technology, in compliance with an ISO 9002 quality assurance system.

Description: natural substances formed as a result of partial hydrolysis of collagen proteins, received from the connective tissue of pork skin. The production and packaging processes comply with applicable sanitary regulations. The product is free from any preservatives or antibiotics.

Application: meat processing, sugar industry, milk industry, food concentrate industry and others
Appearance: cream colored powder.
Solubility: good water solubility at 70 to 90°C.
Dosage: not subject to limitations

Physical and chemical properties:

Gel hardness 220 - 260 or 180 - 190 bloom
Viscosity (6,67%, 60°C) 3,4 - 4,6 MPa
Moisture content (16 h, 105°C) 10,8 - 11,2 %
PH (6,67%, 60°C) 4,7 - 5,7
Ash (550°C, 14 h) No more than 1,5 %
Heavy metals content - no more than:
As - 1,00 mg/kg Cd - 0,10 mg/kg
Pb - 1,00 mg/kg Cu - 30,0 mg/kg
Hg - 0,01 mg/kg Zn - 50,0 mg/kg

Microbiological purity: 

Overall number of bacteria No more than  1000/1 g
Coliform bacteria Not present in  1 g
Escherichia coli Not present in  10 g
Salmonella Not present in  25 g
Staphyloccocus ureus Not present in  0,1 g
Proteolytic aerobic bacteria No more than  10/1 g
Anaerobic sulphate-reducing spore-forming bacteria Not present in  0,1 g
Clostridium perfrigens Not present in  1 g

Storage: store in a dry and odorless place


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Wyrażam zgodę na otrzymywanie drogą elektroniczną na wskazany przeze mnie adres e-mail informacji handlowej i marketingowej od firmy P.Z. Panepol sp. z o.o.

Wyrażam zgodę na korzystanie z telekomunikacyjnego urządzenia końcowego w celu prowadzenia marketingu bezpośredniego.

P.Z. Panepol Sp. z o.o.
Wysogotowo k. Poznania
ul. Bukowska 18
62-081 Przeźmierowo
tel.: +48 61 814 38 22
fax: +48 61 814 36 62
e-mail: panepol@panepol.pl
www.panepol.pl
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