{"id":20462,"date":"2018-08-14T10:26:57","date_gmt":"2018-08-14T08:26:57","guid":{"rendered":"https:\/\/kks-geschmack.com\/kombinationsprodukte\/"},"modified":"2025-11-11T16:04:49","modified_gmt":"2025-11-11T15:04:49","slug":"compounds","status":"publish","type":"page","link":"https:\/\/kks-geschmack.com\/en\/compounds\/","title":{"rendered":"Compounds"},"content":{"rendered":"
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Combination preparations<\/span><\/h3>\n[vc_empty_space height=\"20px\"]<\/div><\/div><\/div><\/div><\/section>
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Compounds<\/h1>\n[vc_empty_space height=\"20px\"]<\/div><\/div><\/div><\/div><\/section>
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Die bew\u00e4hrten Wirkstoffpr\u00e4parate in Kombination mit den vielf\u00e4ltigen W\u00fcrzungen sorgen f\u00fcr gr\u00f6\u00dftm\u00f6gliche Verarbeitungssicherheit, Wirtschaftlichkeit und Kontinuit\u00e4t Ihrer Produktion bei zugleich einfachster Anwendung.<\/h4>\n[vc_empty_space height=\"20px\"]

\u00dcber 300 erprobte Kombinationen sorgen zudem f\u00fcr garantierte R\u00fcckverfolgbarkeit und eine erhebliche Entlastung Ihrer Logistik und Lagerkapazit\u00e4ten.<\/h4>\n[vc_empty_space height=\"20px\"]

Nutzen Sie \u00fcber 50 Jahre Entwicklung und Erfahrung mit den KKS Kombinationsprodukten!<\/h4>\n[vc_empty_space height=\"20px\"]

Weitere Informationen \u00fcber Produkte oder individuelle Kundenl\u00f6sungen erhalten Sie jederzeit durch unsere Fachberater.<\/h4>\n[vc_empty_space height=\"20px\"]

Sprechen Sie uns an, wir sind gerne f\u00fcr Sie da!<\/h4>\n<\/div><\/div>
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Preparations for Raw Sausage<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

SAL METT DAUERWURST,
\nBAUERNWURST,
\nLUFTGETROCKNETE<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 4101<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAL METT METTWURST \/
\nSCHMIERWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 4102<\/h4>\n

Spice preparation for the maturation, reddening, colouring, flavouring and preservation of raw sausage. With a well balanced flavouring for all spreadable raw sausages<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAL METT
\nWESTF. METTWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 4103<\/h4>\n

Spice preparation for the maturation, reddening, colouring, flavouring and preservation of raw sausage. With special flavour for the popular Westphalian spreadable sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAL METT
\nBRAUNSCHWEIGER
\nMETTWURST MIT RUM
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 4104<\/h4>\n

Spice preparation for the maturation, reddening, colouring and flavouring of raw sausage. With a fine rum flavour and special spices for Brunswick spreadable sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

SAL METT FLORENCE<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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18 g per kg sausage mass
\nART.NO. 4117<\/h4>\n

For the production of Mediterranean style raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAL METT ER GROBE
\nWESTF. METTWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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13 g per kg sausage mass
\nART.NO. 4121<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAL METT ER TEEWURST
\nBRAUNSCHWEIGER MIT
\nRUM<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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13 g per kg sausage mass
\nART.NO. 4122<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAL METT ER
\nPFEFFERKNACKER
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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13 g per kg sausage mass
\nART.NO. 4123<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

BLITZ SAL METT EXTRA
\nSALAMI<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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30 g per kg sausage mass
\nART.NO. 4201<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT EXTRA
\nLUTGETROCKNETE<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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30 g per kg sausage mass
\nART.NO. 4202<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT EXTRA
\nCERVELAT- \/
\nSCHLACKWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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30 g per kg sausage mass
\nART.NO. 4203<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT EXTRA
\nPLOCKWURST
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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30 g per kg sausage mass
\nART. NO. 4204<\/h4>\n

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 \u201ePlockwurst\u201c<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

BLITZ SAL METT EXTRA
\nLANDJ\u00c4GER<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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30 g per kg sausage mass
\nART.NO. 4205<\/h4>\n

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 \u201eLandja\u0308ger\u201d<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT SALAMI \/
\nPLOCKWURST \/
\nLUFTGETROCKNETE<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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13 g per kg sausage mass
\nART.NO. 4221<\/h4>\n

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With seasoning for salami and \u201cPlockwurst\u201d<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT
\nCERVELAT \/
\nSCHLACKWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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13 g per kg sausage mass
\nART.NO. 4222<\/h4>\n

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With fine seasoning for cervelat<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT
\nZWIEBELWURST
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 4223<\/h4>\n

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With a fine onion flavour<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

BLITZ SAL METT
\nKNOBLAUCHWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO.4224<\/h4>\n

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With a well balanced garlic flavour<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT
\nGROBE METTWURST \/
\nROHPOLNISCHE<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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13 g per kg sausage mass
\nART.NO. 4225<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT
\nSCHINKENPOLNISCHE<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 4226<\/h4>\n

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With seasoning for ham polony<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT
\nVESPERWURST \/
\nFRISCHE METTE
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 4227<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

BLLITZ SAL METT
\nRUSTIKAL<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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15 g per kg sausage mass
\nART.NO. 4228<\/h4>\n

Spice preparation on a gdl-basis for the fast maturation, reddening and flavouring of raw sausage. With coarse pepper<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SALAMI 2000<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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5 g per kg sausage mass
\nART.NO. 2247<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

CERVELAT- \/
\nSCHLACKWURST 2000<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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5 g per kg sausage mass
\nART.NO. 2248<\/h4>\n

Spiced preparation, specially adapted to PROPIDIN 2000, with reddening. Supports the maturation process. With seasoning for cervelat<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BAUERNMETTWURST
\n2000
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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5 g per kg sausage mass
\nART.NO. 2249<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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Phosphate Binder and Stabilizer with Seasoning<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

POLIW\u00dcRZ TH\u00dcRINGER
\nROSTBRATWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 2450<\/h4>\n

Phosphate binder with a special flavouring for Thuringian fryers<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLIW\u00dcRZ FLEISCHWURST \/
\nBR\u00dcHWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 2451<\/h4>\n

Phosphate binder with seasoning and reddening for all kinds of cooked sausage and Bologna<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLIW\u00dcRZ WIENER
\nW\u00dcRSTCHEN<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 2452<\/h4>\n

Phosphate binder with seasoning and reddening for small sausages Vienna style<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLIW\u00dcRZ W\u00dcRSTCHEN
\nMIT PAPRIKA
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 2453<\/h4>\n

Phosphate binder with reddening and a light paprika flavour<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

POLIW\u00dcRZ FLEISCHWURST,
\nBOCKWURST,
\nFLEISCHK\u00c4S 5000
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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12 g per kg sausage mass
\nART.NO. 2455<\/h4>\n

Phosphate binder with encapsulated reddening. With seasoning for Bologna, meat loaf and thick Frankfurter<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLIW\u00dcZ
\nBOCKWURST<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10 g per kg sausage mass
\nART.NO. 2456<\/h4>\n

Phosphate binder with encapsulated reddening for thick Frankfurter<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLIW\u00dcRZ
\nWIENER 5000<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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12 g per kg meat and fat
\nART.NO. 2457<\/h4>\n

Phosphate binder with encapsulated reddening for all kinds of small sausages Vienna style<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Special Preparations<\/h6>\n

KKS special spice preparations are different creations to make all kinds of sausage, cooked cured products, raw cured products and meat products unique<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

LEBERKN\u00d6DEL MIX
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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250-300 g per kg mass
\nART.NO. 2413<\/h4>\n

All-in-one spice mixture for the production of liver dumplings<\/p>\n<\/div><\/div><\/div><\/div><\/div>

ASPIC spiced<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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150 g pre litre brine
\nART.NO. 6190<\/h4>\n

For the production of meat and sausage products in aspic or jelly, With spicing<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Sie wollen weitere Informationen?<\/span><\/div>\n<\/div><\/div>
Kontakt<\/a><\/div><\/div>
Tel: 06352 \u2013 31 55<\/a><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

KKS KARL KONRAD GmbH & Co. KG<\/strong>
\nMarnheimer Str. 81\u201383
\nD\u201367292 Kirchheimbolanden
\nTelefon: + 49 (0) 6352 \u2013 40199-90
\nTelefax: + 49 (0) 6352 \u2013 40199-23
\ninfo@kks-geschmack.de<\/p>\n[vc_empty_space height=\"100px\"]<\/div><\/div>

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ACTIVE INGREDIENTS<\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div>
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SEASONINGS<\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div>
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COMBINATION PREPARATIONS <\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div>
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CONVENIENCE<\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div><\/section>","protected":false},"excerpt":{"rendered":"

[vc_empty_space height=”125px”]Combination preparations [vc_empty_space height=”20px”][vc_empty_space height=”200px”][vc_empty_space height=”70px”]Compounds [vc_empty_space height=”20px”][vc_empty_space height=”20px”]Die bew\u00e4hrten Wirkstoffpr\u00e4parate in Kombination mit den vielf\u00e4ltigen W\u00fcrzungen sorgen f\u00fcr gr\u00f6\u00dftm\u00f6gliche Verarbeitungssicherheit, Wirtschaftlichkeit und Kontinuit\u00e4t Ihrer Produktion bei zugleich einfachster Anwendung. [vc_empty_space height=”20px”]\u00dcber 300 erprobte Kombinationen sorgen zudem f\u00fcr garantierte R\u00fcckverfolgbarkeit und eine erhebliche Entlastung Ihrer Logistik und Lagerkapazit\u00e4ten. [vc_empty_space height=”20px”]Nutzen Sie \u00fcber 50 Jahre […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-20462","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/pages\/20462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/comments?post=20462"}],"version-history":[{"count":0,"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/pages\/20462\/revisions"}],"wp:attachment":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/media?parent=20462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}