Combination preparations
Compounds
Die bewährten Wirkstoffpräparate in Kombination mit den vielfältigen Würzungen sorgen für größtmögliche Verarbeitungssicherheit, Wirtschaftlichkeit und Kontinuität Ihrer Produktion bei zugleich einfachster Anwendung.
Über 300 erprobte Kombinationen sorgen zudem für garantierte Rückverfolgbarkeit und eine erhebliche Entlastung Ihrer Logistik und Lagerkapazitäten.
Nutzen Sie über 50 Jahre Entwicklung und Erfahrung mit den KKS Kombinationsprodukten!
Weitere Informationen über Produkte oder individuelle Kundenlösungen erhalten Sie jederzeit durch unsere Fachberater.
Sprechen Sie uns an, wir sind gerne für Sie da!

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