Combination preparations

Compounds

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Preparations for Raw Sausage

KKS preparations for raw sausage together with apt processing devices will minimize the risk in the production of raw sausage. KKS preparations are a result of decades of experience and constant elaboration. They contribute in making the production of raw sausage safe and will ensure product quality. As important as technical means, will also be the KKS spice preparations for raw sausage with their unique taste

SAL METT DAUERWURST,
BAUERNWURST,
LUFTGETROCKNETE

10 g per kg sausage mass
ART.NO. 4101

Spice preparation for the maturation reddening, colouring, flavouring and preservation of raw sausage. With seasoning for all kinds of long term raw sausage, farm style raw sausage and air dried sausage

SAL METT METTWURST /
SCHMIERWURST

10 g per kg sausage mass
ART.NO. 4102

Spice preparation for the maturation, reddening, colouring, flavouring and preservation of raw sausage. With a well balanced flavouring for all spreadable raw sausages

SAL METT
WESTF. METTWURST

10 g per kg sausage mass
ART.NO. 4103

Spice preparation for the maturation, reddening, colouring, flavouring and preservation of raw sausage. With special flavour for the popular Westphalian spreadable sausage

SAL METT
BRAUNSCHWEIGER
METTWURST MIT RUM

10 g per kg sausage mass
ART.NO. 4104

Spice preparation for the maturation, reddening, colouring and flavouring of raw sausage. With a fine rum flavour and special spices for Brunswick spreadable sausage

SAL METT FLORENCE

18 g per kg sausage mass
ART.NO. 4117

For the production of Mediterranean style raw sausage

SAL METT ER GROBE
WESTF. METTWURST

13 g per kg sausage mass
ART.NO. 4121

Spice preparation like SAL METT but with emulsifier, which slows the drying of raw sausage and extends spreadability. Specially made for spreadable raw sausage. With a fine flavour for coarse Westphalian spreadable sausage

SAL METT ER TEEWURST
BRAUNSCHWEIGER MIT
RUM

13 g per kg sausage mass
ART.NO. 4122

Spice preparation like SAL METT but with emulsifier, which slows the drying of raw sausage and extends spreadability. Specially made for spreadable raw sausage. With a fine taste of rum

SAL METT ER
PFEFFERKNACKER

13 g per kg sausage mass
ART.NO. 4123

Spice preparation like SAL METT but with emulsifier, which slows the drying of raw sausage and extends spreadability. Specially made for spreadable raw sausage. With a special pepper flavour for all kinds of raw sausage

BLITZ SAL METT EXTRA
SALAMI

30 g per kg sausage mass
ART.NO. 4201

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of sliceable raw sausage. By means of special sugar combinations, the raw sausage gains a tender, well rounded taste. With seasoning for all kinds of salami

BLITZ SAL METT EXTRA
LUTGETROCKNETE

30 g per kg sausage mass
ART.NO. 4202

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of sliceable raw sausage. By means of special sugar combinations, the raw sausage gains a tender, well rounded taste. With seasoning for air dried sausage

BLITZ SAL METT EXTRA
CERVELAT- /
SCHLACKWURST

30 g per kg sausage mass
ART.NO. 4203

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of sliceable raw sausage. By means of special sugar combinations, the raw sausage gains a tender, well rounded taste. With seasoning for Cervelat

BLITZ SAL METT EXTRA
PLOCKWURST

30 g per kg sausage mass
ART. NO. 4204

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of sliceable raw sausage. By means of special sugar combinations, the raw sausage gains a tender, well rounded taste. With seasoning for all kinds of „Plockwurst“

BLITZ SAL METT EXTRA
LANDJÄGER

30 g per kg sausage mass
ART.NO. 4205

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of sliceable raw sausage. By means of special sugar combinations, the raw sausage gains a tender, well rounded taste. With seasoning for „Landjäger”

BLITZ SAL METT SALAMI /
PLOCKWURST /
LUFTGETROCKNETE

13 g per kg sausage mass
ART.NO. 4221

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With seasoning for salami and “Plockwurst”

BLITZ SAL METT
CERVELAT /
SCHLACKWURST

13 g per kg sausage mass
ART.NO. 4222

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With fine seasoning for cervelat

BLITZ SAL METT
ZWIEBELWURST

10 g per kg sausage mass
ART.NO. 4223

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With a fine onion flavour

BLITZ SAL METT
KNOBLAUCHWURST

10 g per kg sausage mass
ART.NO.4224

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With a well balanced garlic flavour

BLITZ SAL METT
GROBE METTWURST /
ROHPOLNISCHE

13 g per kg sausage mass
ART.NO. 4225

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With seasoning for coarse spreadable sausage and raw polony

BLITZ SAL METT
SCHINKENPOLNISCHE

10 g per kg sausage mass
ART.NO. 4226

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With seasoning for ham polony

BLITZ SAL METT
VESPERWURST /
FRISCHE METTE

10 g per kg sausage mass
ART.NO. 4227

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With the typical seasoning for all kinds of freshly minced pork products

BLLITZ SAL METT
RUSTIKAL

15 g per kg sausage mass
ART.NO. 4228

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With coarse pepper

SALAMI 2000

5 g per kg sausage mass
ART.NO. 2247

Spiced preparation, specially adapted to PROPIDIN 2000, with reddening. Supports the maturation process and gives the raw sausage an outstanding taste. For all kinds of salami

CERVELAT- /
SCHLACKWURST 2000

5 g per kg sausage mass
ART.NO. 2248

Spiced preparation, specially adapted to PROPIDIN 2000, with reddening. Supports the maturation process. With seasoning for cervelat

BAUERNMETTWURST
2000

5 g per kg sausage mass
ART.NO. 2249

Spiced preparation, specially adapted to PROPIDIN 2000, with reddening. Supports the maturation process. With a strong flavour for all kinds of farm style raw sausage

Phosphate Binder and Stabilizer with Seasoning

KKS compounds are high functional and have a well balanced flavour. The phosphate binders and stabilizers with their well chosen spices have been elaborated to make the production of cooked sausage products a pleasure

POLIWÜRZ THÜRINGER
ROSTBRATWURST

10 g per kg sausage mass
ART.NO. 2450

Phosphate binder with a special flavouring for Thuringian fryers

POLIWÜRZ FLEISCHWURST /
BRÜHWURST

10 g per kg sausage mass
ART.NO. 2451

Phosphate binder with seasoning and reddening for all kinds of cooked sausage and Bologna

POLIWÜRZ WIENER
WÜRSTCHEN

10 g per kg sausage mass
ART.NO. 2452

Phosphate binder with seasoning and reddening for small sausages Vienna style

POLIWÜRZ WÜRSTCHEN
MIT PAPRIKA

10 g per kg sausage mass
ART.NO. 2453

Phosphate binder with reddening and a light paprika flavour

POLIWÜRZ FLEISCHWURST,
BOCKWURST,
FLEISCHKÄS 5000

12 g per kg sausage mass
ART.NO. 2455

Phosphate binder with encapsulated reddening. With seasoning for Bologna, meat loaf and thick Frankfurter

POLIWÜZ
BOCKWURST

10 g per kg sausage mass
ART.NO. 2456

Phosphate binder with encapsulated reddening for thick Frankfurter

POLIWÜRZ
WIENER 5000

12 g per kg meat and fat
ART.NO. 2457

Phosphate binder with encapsulated reddening for all kinds of small sausages Vienna style

Special Preparations

KKS special spice preparations are different creations to make all kinds of sausage, cooked cured products, raw cured products and meat products unique

LEBERKNÖDEL MIX

250-300 g per kg mass
ART.NO. 2413

All-in-one spice mixture for the production of liver dumplings

ASPIC spiced

150 g pre litre brine
ART.NO. 6190

For the production of meat and sausage products in aspic or jelly, With spicing

Sie wollen weitere Informationen?

KKS KARL KONRAD GmbH & Co. KG
Marnheimer Str. 81–83
D–67292 Kirchheimbolanden
Telefon: + 49 (0) 6352 – 40199-90
Telefax: + 49 (0) 6352 – 40199-23
info@kks-geschmack.de

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