EN SEARCH TERM MEAT PROCESSING CULINARY QUALITY SERVICE COMPANY WIBERG Meat ProcessingIndividual solutionsHybrid HYBRID PRODUCTS – FULLY ON TREND Innovative and dynamic – this is how the world of nutrition looks today. The desire to eat better makes consumers turn to new foods. Many people want to stay vital and fit, while also protecting nature and conserving resources. This also includes conscious use of meat and good handling of livestock. There are many ways to enjoy food with a clear conscience. On the one hand, there is a great deal of excellent quality meat products, and on the other hand, there are now numerous tasty vegetable meat substitutes that are no less delicious than traditional specialities. Hybrid products score highly, thanks to their many benefits. They contain less meat, fat and cholesterol than conventional products and are rich in protein and fiber. This makes them perfect for a balanced diet. As such, they are excellent products for ­exitarians. Fried sausage with corn Material 40 kg Pork SII 10 kg Pork SVI 10 kg Pork S 40 kg Corn, frozen Ingredients per kg 8 g Novapure Fried Sausage, Item no. 158317 1 g Happy Booster, Item no. 215141 10 g Optimizer BW, Item no. 270472 3 g Brätfix, Item no. 118911 22 g Table salt Casings Sheep natural casings diam. 18/20 Preparation 1. Grind meat and corn through the 4 mm plate 2. Mix ground material with remaining ingredients until the mass shows a good bind 3. Stuff the mass into natural casings, twist to desired length 4. Scald the sausages at 72–74 °C to a core temperature of 70 °C 5. Shower and store in the cooler over night 6. Pack the next day Fried sausage with carrots . Material 40 kg Pork SII 10 kg Pork SVI 10 kg Pork SV 40 kg Carrots, frozen Ingredients per kg 10 g Bratwurst Grillianer, Item no. 230101 10 g Optimizer BW, Item no. 270472 3 g Brätfix, Item no. 118911 22 g Table salt Casings Sheep natural casings diam. 18/20 Preparation 1. Grind meat and carrots through the 4 mm plate 2. Mix ground material with remaining ingredients until the mass shows a good bind 3. Stuff the mass into natural casings, twist to desired length 4. Scald the sausages at 72–74 °C to a core temperature of 70 °C 5. Shower and store in the cooler over night 6. Pack the next day Fried sausage with red cabbage Material 40 kg Pork SII 10 kg Pork SVI 10 kg Pork SV 40 kg Red cabbage, sliced, frozen Ingredients per kg 8 g Novapure Gelbwurst/Bratwurst fein, Item no. 158317 10 g Optimizer BW, Item no. 270472 3 g Brätfix, Item no. 118911 22 g Table salt Casings Sheep natural casings diam. 18/20 Preparation 1. Grind meat and red cabbage through the 4 mm plate 2. Mix ground material with remaining ingredients until the mass shows a good bind 3. Stuff the mass into natural casings, twist to desired length 4. Scald the sausages at 72–74 °C to a core temperature of 70 °C 5. Shower and store in the cooler over night 6. Pack the next day Do you have any questions? +43 (0) 662 63 82 Simply give us a call and we shall be glad to help you! Follow us SOCIAL MEDIA Facebook Instagram LinkedIn YouTube © 2020 FRUTAROM Savory Solutions Austria GmbH Press Legal info Imprint/General Terms and Conditions Intern Privacy Policy