Reformed ham 80 %
This recipe shows how you can achieve 80 % more yield by using ScanPro™ T 92/SF to extend and bind meat during the manufacture of your reformed hams. You will be able to produce a ham that is juicy, with a consistent texture. Another improvement will be the sliceability, which also adds to the yield as waste is almost eliminated.
AProRed™ blood pigment ingredient gives the ham a natural attractive hue. These are factors in your favor as consumers will appreciate and prefer the superior quality and presentation you will have on offer
Recipe suggestion
| Ingredients | Amount |
|---|---|
| Pork lean meat | 55.56 % |
| Water/ice | 34.83 % |
| Potato starch | 5.00 % |
| Nitrite salt | 2.10 % |
| ScanPro™ T 92/SF | 1.00 % |
| Dextrose | 1.00 % |
| Phosphate | 0.40 % |
| Sodium ascorbate | 0.05 % |
| AProRed™ | 0.04 % |
| Aroma | 0.02 % |
| Total recipe | 100.00% |
Ingredients used
Essentia ingredients are added to provide:
- Texture and consistency
- Juiciness
- Sliceability
- Yield
Want to try yourself?
- ScanPro™ T 92/SF
- AProRed™
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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
