Glutamal^® Complete Ham 2 is a new product of the high yield system.

Hydrocolloids are accompanied with special Ham flavors, which make this to a complete product system for emulsified ham and meat products.

It contains a modification of food grade phosphates and a special vitamin-complex as an antioxidant and color improver, as well as a carrageenan compound to obtain an extreme water binding capacity.

Complete Ham 2 was developed for economy-priced high yield products.

·      High water binding capacity

·      Perfect integration of meat protein

·      Excellent massaging properties

·      Very low cooking losses

·      Excellent color improvement

·      Improvement of the natural taste

Application:

Take 7 - 8 g Glutamal^® Complete Ham 2 for 1 kg of meat.

Example for 100 l of injection brine:

Add 70 l water to the tank.

Add 8 kg Glutamal^® Complete Ham 2 whilst stirring (approx. 2 minutes).

Add 4.75 kg of nitrite curing salt during continuous stirring.

Finally add 17.75 kg of ice to the injection brine.       

70% injection is recommended to receive an excellent product.

During the tumbling process we recommend 16 to 24 hours at 4° to 7°C at 8000 to 9000 revolutions.

After tumbling fill the moulds and pasteurize at 68° to 70° internal temperature. Before packing cool down to 2° - 5°C.