PH Liquid System
|
products | min. - max. | |
Buffer code 1 | salami products | Buffer pH 4.8 - 5.1 |
Buffer code 2 | curing products | Buffer pH 5.3 - 5.6 |
Buffer code 3 | heated cutter products:meat sausages | Buffer pH 5.9 - 6.2 |
Buffer code 4 | heated liver preparations | Buffer pH 5.9 - 6.2 |
Buffer code 5 | all heated ham preparations | Buffer pH 5.9 - 6.2 |
Buffer code 6 | canned products | Buffer pH 6 - 6.2 |
Shelf live : adapt temperature according to product
Buffer code 1 | 1 month up to 9 months |
Buffer code 2 | 2 months up to 1 year |
Buffer code 3 | 3 months up tot 9 months |
Buffer code 4 | 3 months up to 6 months |
Buffer code 5 | 3 months up to 1 year |
Buffer code 6 | 1 year up to 3 years |
Home | Introduction
| Company strategy | New
Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten
| pH Advantages | Gela
Liquid | Other products | Expected
benefits
Curing products | Curing
of ham | New selling & production
system | Quality | Buffer
codes | Buffer codes vacuum packaging
Bufferprocess cooked hams |
Buffer Liver preparations |
Buffer Cooked sausages | Salami
products | Buffering systems for
salami | Buffer Salami products
| Information