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VAN HEES

PRALLO® PROTEIN TECH The Key Ingredient for Optimising Costs and Stabilising Boiled Sausages

2019-09-25
On: September 25, 2019
In: News

PRALLO® Protein Tech contains an innovative protein network. Due to new product attributes, the meat matrix of boiled sausage can be stabilised more effectively and thus also the cost-effectiveness can be increased. With PRALLO® Protein Tech, quality variations in the boiled sausage and semi-dry sausage production are reduced which leadsRead More →

PRIMAL® SK Royal Rapid M – Ripening Culture for Long-Term Matured Flavour in a Short Period of Time

2019-08-04
On: August 4, 2019
In: News

Raw sausage – the supreme discipline of sausage production. A raw sausage speciality achieves its full flavour in particular through individual maturing and storage. This natural process takes up valuable time which costs money. Thanks to the Kurt-van-Hees research funding, we have now managed to find a new way toRead More →

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