Ingredients (for 100 Kg Burger)    VEAL  40 kg      MUTTON FAT  10 kg      PIECES OF MUTTON  10 kg      BREAKSTICK CRUMBS  8 kg      STARCH  2 kg      POWDERED SOY  2 kg      ICE  10-15 kg      SALT  2 kg      FINE BULGUR  4 kg      FRESH ONION  8 kg      SEMOLINA FLOUR  4 kg      CUMIN  750 gr      BAKING SODA  750 gr      PEPPER  750 gr      GARLIC  200 gr

 

Ingredients    VEAL  60 kg      FAT FROM SHEEP'S TAIL  12 kg      SUNFLOWER OIL  3 kg      CORIANDER  400 gr      GINGER  300 gr      PEPPER  200 gr      SALT+NITRITE (MIXTURE)  2kg+2kg      MONO SODIUM GLUTAMATE  200 gr      FERMA-X  100 gr      ASCORBIC ACID  50 gr      SUGAR  100 gr      PLAZMA-N  150 gr      ONION  500 gr      STARCH  8 kg      NUTS  500 gr      NON-GROUD PEPPER  200 gr      GARLIC  300 gr      ICE  12 kg

 

Ingredients     VEAL BREAST  40 kg      LAMP BREAST  10 kg      PIECES OF MUTTON  14 kg      MUTTON FAT  3 kg      SALY  2 kg      SEMOLINA FLOUR  4 kg      GALETE UNU  4kg      BREADSTICK CRUMBS  1 kg      STARCH  1 kg      POWDERED SOY  2 kg      ICE  10-15 kg      FRESH ONION  2 kg      GARLIC  200 gr      PEPPER  750 gr      BAKING SODA  750 gr      CUMIN  750 gr

 

Ingredients (for 100 Kg Spiced Sausage)                                                Medium-fat meat and spiced are pleased through plate end made to wait in the ice house for one night. The following day, the meat is minced by using the 3,5 mm hole mirror and the minced meat is filled in intestines. Note: To prevent the spiced sausage mixture from turning sour while passing through the 3.5 mm plate, the product temperature should not exceed 8 c.    VEAL  40 kg      FAT FROM SHEEP' TAIL  15 kg      SALT  2 kg      NITRATE  30 gr      PEPPER  400 gr      ALLSPICE  100 gr      HOT CHILLY  350 gr      NON-HOT CHILLY  750 gr      CUMIN  750 gr      PLASMA COLD  300 gr      MILK POWDER  400 gr      WHEY POWDER  100 gr      GARLIC  400 gr      SUGAR  100 gr

 

 

  

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