Reformed bacon 70 %
This recipe shows how you can achieve 70 % more yield by using ScanPro™ T 92/SF to extend and bind meat when producing your reformed hams.
This will allow you to manufacture a product that is juicy, with a consistent texture. Another advantage of this ingredient is improved sliceability, which increases the yield as waste is reduced. AProRed™ is a blood pigment ingredient that is used to give the ham a natural attractive hue.
These are factors in your favor because consumers will appreciate the better quality and appearance you can afford your ingredients with the help of these functional ingredients.
Recipe suggestion
| Ingredients | Amount |
|---|---|
| Pork belly, rindless | 58.82 % |
| Water/ice | 31.33 % |
| Potato starch | 6.00 % |
| Nitrite salt | 2.00 % |
| ScanPro™ T 92/SF | 1.00 % |
| Phosphate | 0.40 % |
| Transglutaminase | 0.20 % |
| Smoke flavor | 0.10 % |
| AProRed™ | 0.10 % |
| Sodium ascorbate | 0.05 % |
| Total recipe | 100.00 % |
Ingredients used
Essentia ingredients are added to provide:
- Texture and consistency
- Juiciness
- Sliceability
- Yield
Want to try yourself?
- AProRed™
- ScanPro™ T 92/SF
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This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer
