Formulations: technical sheets with full process
These are not ingredient lists: each sheet carries percentages, the process curve, expected yield and the defects that ruin a batch.
Meat and charcuterie
Fresh, scalded and dry cured sausages, and dry-aged beef. Where the company started and where the technical library runs deepest.
Grilling chorizo
Full formulation for grilling chorizo: percentages, batter temperature, grinding, stuffing and yield.
ScaldedMortadella and emulsions
How a stable meat emulsion is built: order in the cutter, temperature ceiling, phosphates, scalding to 72 °C and why the batter breaks.
ScaldedCooked ham
Brine calculation, injection percentage, tumbling times and cooking for cooked leg ham.
Dry curedFermented salami
Directed salami fermentation: starter cultures, pH drop, temperature and humidity curve, target weight loss and water activity control.
Dry curedSpanish chorizo
Formulation for Spanish-style cured chorizo: paprika ratio, salt, drying curve, target weight loss and how it differs from salami.
AgeingDry-aged beef
Dry ageing of beef: temperature, humidity, airflow, ageing days, real loss from evaporation and trimming, and food safety control.
ComplianceHalal sausages
Which ingredients must be replaced, how the line is segregated and what the certifier requires to produce halal sausages and export to the Gulf and Southeast Asia.
AdditivesNitrite: dosage and law
What nitrite does, how curing salt at 6.
ReformulationSodium reduction
How to reduce salt in a sausage without losing protein extraction or microbiological safety: substitutes, stepwise reduction and water activity compensation.
Sauces and dressings
Mayonnaise, ketchup, mustard, hot sauces and dressings. Emulsions and acidification: the same physics as mortadella, applied cold.
Precooked flours and pasta
Precooked corn flour, bakery blends and dry pasta. Starch gelatinisation, flaking, extrusion and the drying curve that decides everything.
Precooked corn flour
How precooked corn flour is made: degerming, cooking, flaking, drying, milling, and the water absorption index that decides whether the dough works.
PastaDry pasta
Industrial dry pasta production: semolina quality, hydration, bronze or teflon dies, and the drying curve that prevents cracking.
By-products and rendering
Meat and bone meal, blood meal, tallow. What most plants pay to throw away, and which can carry a second line of business.
Animal feed and petfood
Extruded kibble for dogs and cats, and compound feed for poultry, pigs and cattle. Least-cost formulation that still meets the nutrient profile.
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