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Telefonszám: +36-89/512-596 E-mail cím: info@boller.hu

Termékkereső

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Our main groups:

1. NATURAL SPICES

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  • They are sold in packages and bags (bulk).
  • Basic spices (eg. black pepper, cinnamon, coriander)
  • Herbs (eg. marjoram, basil, parsley)
  • Paprika (imported and Hungarian paprika: eg. exquisite delicate, noble sweet, special quality and rose 
  • Onions (eg. garlic, onion, chives)

 


2. SPICE MIXTURES

  • KOMBI SPICE MIXTURES (antioxidant, emulsifier, spices, herbal extracts, flavours, colours)
  • KOMPLEX MIXTURES (KOMBI mixture combined with fiber, protein and carbohydrates)
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  • Dried goods
  • Red goods (pariser, frankfurter)
  • Mosaic meat products, cold cuts
  • Smoked-cooked sausages
  • Raw sausages for roasting
  • Headcheese
  • Liver paté

  • MARINADES
    MARINADED SPICE MIXTURES AND SALTED SPICES
    MARINADES FOR INJECTION AND TUMBLING

    Smoked raw and semi-cooked products

    Smoked-cooked products:
    - without added protein (max. 40-50% brine input)
    - with added protein (also for higher brine input)

    Cured meat products cooked in forms or casings
    -  in water vapour permeable casings
    - artificial casings (ham, luncheon)

  • MARINADESMarinaded spice mixture – it can be used as a liquid marinade mixed with water and oil
    Liquid marinade – flavour substances of spices are dissolved in oil-water emulsion so that we obtain more intense flavours by spreading it on the meat than by using traditional powdered spice mixtures.
    Their applications are simple.

 We offer special mixtures for each meat product. Packaging is done on the basis of individual orders. We also provide technology consultation on our products and undertake the development of new products.

3. FOOD ADDITIVES

spicesFilled goods cannot be made without spices and food additives. Primarily, it is not because of the taste but the shelf life. With or without dosaging or with the increase or decrease of dosaging, the flavours of sausages can be regulated or modified. Most of the food additives are used in production of meat blends but also sold as commodities.
  • Colourings (eg. carmin, riboflavin, caramel)
  • Preservatives (eg. sodium benzoate, E 211, E 252 potassium nitrate)
  • Acidity regulators (eg, E 334 tartaric acid, citric acid E 330, E575 GDL
  • Antioxidants (eg. ascorbic acid, E 300, E 316 sodium erythorbate)
  • Phosphates (ie., Tetra-sodium-E 450iii pyrophosphate, potassium tripolyphosphate, sodium tripolyphosphate)
  • Sugars (pl. dextrose, crystalled sugar)
  • Salts (pl. nitrite curing salt, iodized vacuum salt)
  • Flavourings (eg. mushroom, fish and meat flavours)
  • Spice extracts and oleoresins (eg. paprika, black pepper, capsicum)

 

 

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Kapcsolat

Böllér Kft.
8500 Pápa
Külső Veszprémi út 40.

Tel.: +36-89/512-596
E-mail: info@boller.hu