Spicy aromatic mixtures and extracts of natural spices

 
Spicy aromatic mixtures and extracts of natural spices for meat processing and production of other savoury products are widely used for modeling and improving the flavor and taste of the finished products. The taste and flavor of the finished product depends not only on the flavors, spices, taste  and flavor enhancers, but also from the compounds contained in the raw materials and formed during the technological process. Qualitative composition and properties of extracts provide a unique functional-technological characteristics and allow to apply them in various sectors of food industry, and the unique composition of spices with the most suitable fraction for various kinds of food production will help to create the unique tastes. These products are used with great success both in home kitchen and in professional cooking.
 
Unique Technological Offer
 
  • Standardized German quality of used herbs and spices, natural raw materials and extracts.
  • Processing of vegetable raw materials under conditions of shock frosts for better conservation of flavor and taste, the use of advanced technologies and packaging materials.
  • Modern equipment and age-old traditions of German quality - professional competence.
 
The effectiveness of taste and flavor compositions is increased with the introduction of natural herbs and spices, natural aromas, that is, the extracts of spicy plants, obtained by various ways, for example, essential oils and oleoresin. The composition of spicy aromatic mixtures   significantly depends on the rate of application In the technology of sausage production and semi-finished products natural extracts, as a rule, are added in the preparation of minced meat on the last stage of processing, if the spicy aromatic mixtures   have phosphates and other functional additives - on the first stage, in the technology of meat products - in stuffing pickle. The absence of additives in mixes, whose content in the products is strictly regulated, allows to change the level of their introduction into raw materials depending on the recipe and the type of the product.
 
The range of spicy aromatic mixtures «EUROVAD» series
 
Spicy aromatic mixtures «EUROVAD» series unique flavor composition of herbs and spices for production of sausages and other meat products, savoury and cooking products. They cover the full range of traditional sausage products and semi-finished meat products from minced meat to whole muscle. Pickle and spices allow to make products popular among different nationalities.
 
Denomination
  • EUROVAD Vienna
  • EUROVAD Wiener Extra
  • EUROVAD Doctoral
  • EUROVAD Smoke
  • EUROVAD Kabanosi
  • EUROVAD Krakow
  • EUROVAD Amateur
  • EUROVAD Milk
  • EUROVADMoscow
  • EUROVAD mace
  • EUROVAD Moschatus color (mace)
  • EUROVAD Original
  • EUROVAD pepper
  • EUROVAD Pigment (allspice tree)
  • EUROVAD Russian
  • EUROVAD Servelat
  • EUROVAD  Special
  • EUROVAD Finnish Salami
  • EUROVAD Flyshworst Intensive
  • EUROVAD Frankfurter
  • EUROVAD Black pepper
  • EUROVAD Garlic
  • EUROVAD Masterpiece
 
 
The range of spicy aromatic mixtures «EUROVAD COMBI» series
 
Spicy aromatic mixtures «EUROVAD COMBI» series - the traditional taste and flavour compositions of herbs and spices with functional additives for production of sausages and other meat products. As functional additives may include phosphates, antioxidants, dyes, dye fixer, dextrose or starch.
 
Denomination
 
  • EUROVAD COMBI East
  • EUROVAD COMBI Delicacy
  • EUROVAD COMBI Doctoral
  • EUROVAD COMBI Doctoral Extra
  • EUROVAD COMBI Krakow
  • EUROVAD COMBI Krakow with pepper
  • EUROVAD COMBI Amateur
  • EUROVAD COMBI Milk
  • EUROVAD COMBI Moscow
  • EUROVAD COMBI Odessa
  • EUROVAD COMBI Prima
  • EUROVAD COMBI Eastern Sausages
  • EUROVAD COMBI Smoked moschatus sausages
  • EUROVAD COMBI Appetizing sausages
  • EUROVAD COMBI Delicatez sausage
  • EUROVAD COMBI Dairy sausages
  • EUROVAD COMBI Creamy sausage
  • EUROVAD COMBI Tallinn
 
 
 
The range of extracts of spices «EUROVAD SPICE» series
 
Extracts of herbs and spices «EUROVAD SPICE» series - essential oils - isolates of raw materials flavors (garlic, black pepper, allspice, marjoram, rosemary, nutmeg, cardamom, and so on), obtained by cold pressing or by distillation with steam; and oleoresin - extracts of spicy-aromatic raw materials, obtained with the use of volatile solvents, which contain, non-volatile flavoring substances, for example, components, giving flavor strength, which are not found in the essential oil; as well as dry natural powders - concentrates of taste flavouring substances, obtained by the juice spray, sublimation and other modern technologies of drying. Widely used in savoury and cooking, as well as in meat-processing industry for adjustment of taste flavouring composition.
 
Denomination
  • EUROVAD SPICE- allspice tree pepper
  • EUROVAD SPICE Cardamom
  • EUROVAD SPICE Marjoram
  • EUROVAD SPICE Nutmeg
  • EUROVAD SPICE Moschatus color
  • EUROVAD SPICE Paprika
  • EUROVAD SPICE Rosemary
  • EUROVAD SPICE Cumin
  • EUROVAD SPICE Black pepper
  • EUROVAD SPICE Garlic