Curing Systems

SPECIALITY	APPLICATION	USAGE %	INGREDIENTS
FIBRICURE TWO	Curing concentate for cover & injection brines. 10X concentration of Nitrite Curing Salt.	0.25	Salt, Preservatives
FIBRICURE COMBI	Work-horse curing blend for Ham (100% meat content) Contains phosphates.	1.1	Stabilisers, Dextrose, Preservative
FIBRICURE 476	Complete curing blend for quality ham products.	2	Glucose Syrups, Stabilisers, Antioxidant, Preservative
FIBRICURE 495	Complete curing blend for hams especially when "wafer- thin" slicing is desired.	4.3	Glucose Syrup, Lactose, Stabilisers, Gelling Agent, Antioxidant, Preservative
TARI BLEND CP60-S	Complete curing brine for high yield hams, both whole muscle & reformed.	5.0 - 7.0	Wheat Starch, Modified Starch, Stabilisers, Lactose, Dextrose, Whey Protein, Gelling Agent, Preservatives, Antioxidant
FIBREBRINE - SYSTEMS	A curing system, containing dietary fibre, to retain succulance & structure without phosphates or gums.	0.1 - 4.0	Salt, Dietary Fibre, Antioxidant, Preservative

Improvement Systems

SPECIALITY	APPLICATION	USAGE %	INGREDIENTS
ESPRION 300	Highly soluble delactosed Whey for improved yields & slicing properties.	1.5 - 2.5	Lactose, Milk Proteins
NASTAR	Dispersible pea starch with very high gel strength, for improved slicing properties.	0.5 - 1.5	Pea Starch
FIBRIMIX 879	A blend of ingredients for improved slicing on cooked meats. Temperature resistant.	1.0 - 2.0	Starch, Milk protein
FIBRISOL HAMPRO	Milk based yield improver & slicing aid for use in injection brines. Also emulsifier for basting brines.	1.0 - 4.0	Lactose, Milk Proteins