Flavouring
and compound
food ingredients

Type: Flavouring ingredient

For economy and value-range cooked sausages

A bold aromatic blend with pronounced nutmeg, black pepper and coriander notes

Dosage: 2-3 g per 1 kg sausage meat

Type: Flavouring ingredient

For Doktorskaya-style cooked sausage

A refined spice blend with a pronounced nutmeg note

Dosage: 2-3 g per 1 kg sausage meat

Type: Flavouring ingredient

For Doktorskaya-style cooked sausage

A refined spice blend with a pronounced cardamom note

Dosage: 2-3 g per 1 kg sausage meat

Type: Flavouring ingredient

For Lyubitelskaya-style cooked sausage

A refined spice blend with cardamom, nutmeg and black pepper

Dosage: 2-3 g per 1 kg sausage meat

Type: Flavouring ingredient

For Russkaya-style cooked sausage

A bold aromatic blend of black pepper, nutmeg and garlic

Dosage: 2-3 g per 1 kg sausage meat

Type: Compound food ingredient

For cooked sausages with up to 50% meat replacement

Phosphate-based blend with pronounced black pepper, cardamom, coriander, ginger and garlic notes

Dosage: 6–7 g per 1 kg sausage meat

Type: Compound food ingredient

For cooked sausages with up to 20% meat replacement

Phosphate-based blend with black and allspice, cardamom and nutmeg

Dosage: 6–7 g per 1 kg sausage meat

Type: Flavouring ingredient

For Molochnaya-style cooked sausage

A bold aromatic blend of peppers, mace and coriander, with meat and cream flavourings

Dosage: 2-3 g per 1 kg sausage meat

Type: Flavouring ingredient

For Molochnye-style frankfurters

A delicate blend with black pepper, mace, nutmeg and cardamom notes

Dosage: 3-5 g per 1 kg sausage meat

Type: Flavouring ingredient

For economy pork hot dogs

Main notes of white, black and red pepper, garlic and coriander

Dosage: 3-5 g per 1 kg sausage meat

Type: Flavouring ingredient

For economy beef hot dogs

A combination of black and red pepper, garlic, coriander and ginger

Dosage: 3-5 g per 1 kg sausage meat

Type: Flavouring ingredient

For economy cooked sausages

A bold blend of white and black pepper, nutmeg, mace and ginger

Dosage: 3-5 g per 1 kg sausage meat

Type: Flavouring ingredient

For Smetannye-style sausage and hot dogs

A balanced blend of white, black and allspice, mace and sour cream flavouring

Dosage: 3-5 g per 1 kg sausage meat

Type: Flavouring ingredient

For economy frankfurters

Spiced blend of black, red and allspice with coriander, nutmeg, mace, ginger and lemon

Dosage: 3-5 g per 1 kg sausage meat

Type: Flavouring ingredient

For finely textured cooked-smoked sausages such as salami and cervelat

Bold blend of peppers, nutmeg, mace and ginger

Dosage: 3–4 g per 1 kg sausage meat

Type: Flavouring ingredient

For cooked-smoked cervelat sausages

Delicate aromatic blend with nutmeg, cardamom and pepper

Dosage: 3–4 g per 1 kg sausage meat

Type: Flavouring ingredient

For premium and mid-range cooked-smoked sausages

Bold aromatic pepper blend

Dosage: 4 g per 1 kg sausage meat

Type: Flavouring ingredient

For premium and mid-range cooked-smoked sausages

Spice blend of black and red pepper, cardamom and a hint of garlic

Dosage: 3 g per 1 kg sausage meat

Type: Flavouring ingredient

For flavourful semi-smoked sausages, especially those made in natural casings

Rich blend of black, white and red pepper, garlic, caraway, mace, ginger and coriander

Dosage: 4 g per 1 kg sausage meat

Type: Compound food ingredient

For mid-range and economy cooked-smoked and semi-smoked sausages. The finished product has a bold, rich taste.

Rich phosphate-based blend of peppers, cardamom, mace, ginger, garlic and meat flavourings

Dosage: 7–8 g per 1 kg sausage meat

Type: Compound food ingredient

For mid-range cooked-smoked and semi-smoked sausages

Phosphate-based blend with black pepper, coriander, garlic and nutmeg

Dosage: 6–7 g per 1 kg sausage meat

Type: Flavouring ingredient

For mid-range cooked-smoked and semi-smoked sausages

Bold, rich taste with black pepper, coriander and garlic

Dosage: 3–4 g per 1 kg sausage meat

Type: Flavouring ingredient

For mid-range and economy cooked-smoked and semi-smoked sausages

Phosphate-based blend with black pepper, coriander, garlic and a finishing note of caraway

Dosage: 10 g per 1 kg sausage meat

Type: Flavouring ingredient

For economy Krakowska-style sausages

Black, allspice and red pepper, paprika, garlic, coriander, nutmeg and a hint of celery

Dosage: 3-5 g per 1 kg sausage meat

Type: Flavouring ingredient

For economy sausages

Spiced blend of paprika, caraway, peppers, coriander and lemon with meat and smoke flavourings

Dosage: 3-5 g per 1 kg sausage meat

Type: Compound food ingredient

For spreadable or coarse-textured pâtés and liver sausages

Bold aromatic blend with mushrooms, pepper, fried onion and a hint of cream. Provides functional properties.

Dosage: 10–12 g per 1 kg of product

Type: Compound food ingredient

For spreadable or coarse-textured pâtés and liver sausages

Spiced blend with a balanced combination of peppers and aromatic herbs, finished with cardamom. Provides functional properties.

Dosage: 10–12 g per 1 kg of product

Type: Flavouring ingredient

For pâtés, including vegetarian varieties

Roasted chestnut aroma with a light nutty note, complemented by black pepper and cinnamon

Dosage: 4–6 g per 1 kg of product

Type: Jeleron

For jellied products, aspics and head cheese

High-quality gelatin-based gelling preparation with a fresh coriander note

Dosage: 70–115 g per litre of water

Type: Jeleron Prima

For jellied products, aspics and head cheese

High-quality gelatin-based gelling preparation with a bold meat note

Dosage: 70–115 g per litre of water

Type: Jeleron Piquant

For jellied products, aspics and head cheese

High-quality gelatin-based gelling preparation with black pepper and garlic notes

Dosage: 70–115 g per litre of water

Type: Jeleron Spiced

For head cheese products

Fast-setting opaque preparation based on high-quality gelatin with a coriander note

Dosage: 70–115 g per litre of water

Type: Jeleron Classic

For jellied products, aspics and head cheese

High-quality gelatin-based gelling preparation with a lemon note

Dosage: 70–115 g per litre of water

Type: Jeleron Special

For head cheese products

Fast-setting opaque preparation based on high-quality gelatin with a bold garlic note

Dosage: 70–115 g per litre of water

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Mustard and pepper

Dosage: 9–11 g per 1 kg

Ingredients: Mustard powder, dextrose, flavour enhancer (E621), sugar, mustard seeds, natural flavouring substances (essential oils and oleoresins of black, white, red and allspice)

Colour: Yellow-green

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Sweet and spicy

Dosage: 5–7 g per 1 kg

Ingredients: Dextrose, flavour enhancer (E621), antioxidant (E330), ground spices (red pepper, coriander, dried parsley, chilli and caraway), natural flavouring substances (essential oils and oleoresins of paprika, garlic, coriander and caraway)

Colour: Red-orange

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Tomato with pepper and garlic notes

Dosage: 9–11 g per 1 kg

Ingredients: Tomato powder, dextrose, flavour enhancer (E621), sugar, dried garlic, dried parsley, natural flavouring substances (essential oils and oleoresins of black pepper, allspice and garlic)

Colour: Red-brown

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Ginger and honey

Dosage: 5–7 g per 1 kg

Ingredients: Dextrose, sugar, dried parsley, dried garlic, mustard seeds, honey flavouring, natural flavouring substances (oleoresins and essential oils of ginger, garlic and black pepper)

Colour: Light yellow with visible herbs, mustard seeds and dried garlic

Type: Flavouring ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Hot, with pronounced coriander and caraway notes

Dosage: 9–11 g per 1 kg

Ingredients: Dextrose, flavour enhancer (E621), ground spices (paprika, red chilli, coriander and caraway), dried garlic, natural flavouring substances (essential oils and oleoresins of paprika, coriander, caraway, onion and lemon)

Colour: Red-brown

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Garlic and pepper

Dosage: 7.5–9 g per 1 kg

Ingredients: Maltodextrin, flavour enhancer (E621), ground spices (paprika and chilli), natural flavouring substances (essential oils and oleoresins of paprika, garlic, coriander, caraway and oregano)

Colour: Red-orange

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Tangy and spicy

Dosage: 7–9 g per 1 kg

Ingredients: Ground spices (sumac, allspice), flavour enhancer (E621)

Colour: Burgundy-brown

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Spicy and hot

Dosage: 4–6 g per 1 kg

Ingredients: Dextrose, flavour enhancer (E621), dried parsley, ground spices (allspice, coriander, turmeric), antioxidant (E330), natural flavouring substances (essential oils and oleoresins of fenugreek, black pepper, allspice, basil, coriander, oregano, bay and lemon)

Colour: Yellow-beige with green inclusions

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Herbs

Dosage: 4–6 g per 1 kg

Ingredients: Dextrose, sugar, flavour enhancer (E621), dried parsley, onion and garlic, ground spices (caraway, coriander and allspice), antioxidant (E330), natural flavouring substances (essential oils and oleoresins of black pepper, allspice, coriander, caraway, garlic, parsley, oregano, basil, fenugreek and lemon)

Colour: Light green with inclusions

Type: Compound food ingredient

Marinade for poultry, pork, beef, lamb and other meat semi-finished products; also for canned and preserved fish and sauces

Spiced with a tang

Dosage: 10–15 g per 1 kg

Ingredients: Spices (sumac, paprika, dried onion and garlic, parsley, coriander, caraway and mustard seeds), dextrose, flavour enhancer (E621), spice extracts (paprika, black and white pepper, coriander, caraway, parsley and lemon), flavouring

Colour: Red-brown

Type: Flavouring ingredient

For a range of minced meat semi-finished products (kupaty, shawarma)

Pronounced nutmeg note with black pepper

Dosage: 6–8 g per 1 kg sausage meat

Type: Flavouring ingredient

For a range of minced meat semi-finished products (kupaty, shawarma)

Paprika, black and red pepper, allspice, fenugreek, garlic, coriander, onion, cloves and oregano

Dosage: 6–8 g per 1 kg sausage meat

Type: Compound food ingredient

For a range of minced semi-finished products from different raw materials

Traditional blend of black pepper and garlic

Dosage: 3-5 g per 1 kg sausage meat

Type: Compound food ingredient

For a range of minced semi-finished products from different types of meat

Pronounced meat note with a hint of black pepper

Dosage: 3-5 g per 1 kg sausage meat

Type: Compound food ingredient

For a range of minced semi-finished products from different types of meat

Aroma of black pepper, coriander and garlic

Dosage: 3-5 g per 1 kg sausage meat

Type: Compound food ingredient

For a range of minced semi-finished products made from all types of meat

Pronounced coriander note with black and white pepper aroma

Dosage: 3-5 g per 1 kg sausage meat

Type: Compound food ingredient

For a range of minced semi-finished products from different types of meat

Pronounced nutmeg note with black pepper

Dosage: 3-5 g per 1 kg sausage meat

Type: Compound food ingredient

For a range of minced semi-finished products from different types of meat

Hot spice blend with pronounced garlic, coriander and celery notes. Suitable for recipes with meat replacement.

Dosage: 3-5 g per 1 kg sausage meat

Type: Compound food ingredient

For a range of minced semi-finished products from different types of meat

Bold blend of black and white pepper, lemon, garlic, fenugreek and ginger. Suitable for recipes with meat replacement.

Dosage: 3-5 g per 1 kg sausage meat