Seasonings
Batters/Breading/Stuffing Binder Cheese Cures Deli/Loaf Glazes/Marinades/Rubs Jerky Misc Sauces Sausage Shakers Snack Stick Spices

Binder
Product NumberProduct NamePrice

 
G22010BEST MEAT BINDER-WITTS
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use up to 3 1/2# to each 100# of meat.

Product Description: Creamy with a flour aroma and flavor.

Allgergen: Flour, Wheat Rye

Contains up to 7-9% protein

 
R01710BIND TITE-WITTS
Short Description 1: 50# BOX
Short Description 2:
Description:
STOCK ITEM -

Ingredients: Nonfat Dry Milk Kosher

Use up to 3 1/2# to each 100# of meat. Contains 30-35% protein.

Description: A cream-colored powder that is produced from fresh skimmed milk (whole mile with fat removed) that is heat treated or from high heat condensed skim milk. It is engineered to retain the same flavor, physical and bacteriological characteristics of fresh skim milk.

 
R01148BULL MEAT BINDER-HELLERS
Short Description 1: 50# BAG
Short Description 2:
Description:
STOCK ITEM -

Ingredients: Composed of Fine Ground Corn, Wheat, Rye, Oats, Rice Specially Treated and Processed

 
R01566CITRIC ACID ENCAPSULATED
Short Description 1: 10# BOX
Short Description 2:
Description:
STOCK ITEM -

Use 6-13 oz per 100# of meat to reduce PH of meat & give the product a tangy flavor. Use to manufacture shelf stable products.

(Use NWF standard summer sausage sng with cure, with 10-12 oz of encapsulated citric acid into the sausage mix when cooked properly, and vaccum sealed, will hold the product shelf life stable. Don't need to be refrigerated)

 
SKCORNSYRUPSOLIDSCORN SYRUP SOLIDS 42C
Short Description 1: 50# BOX
Short Description 2:
Description:
STOCK ITEM -


 
R03171CORN SYRUP SOLIDS 42DE
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

Product Description - Spray-dried glucose syrup obtained by enzymatic conversion of common corn starch.

Ingredient: Corn Syrup Solids

Product Spec: Appearance / Color: A powder with a white coloration. Aroma / Flavor: Oderless with a bland, slight Sweet flavor.

Kosher Certification: Pareve

 
R01693CURAFOS FORM 11-2 POLY
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

Use in sausage emulsion or in brine at a rate of 6-8 oz to each 100# of meat.

 
SKDEXTROSE33DEXTROSE
Short Description 1: 50# CASE
Short Description 2:
Description:
NOT A STOCK ITEM -

 
R00398DEXTROSE CERELOSE #2001
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

Has a 60% sweetness rating and no restrictions.

 
R01675EM PHOSPHATE
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

ngredients: Sodium Tripolyphosphate and Sodium Hexanetaphosphate

Sausage emulsion: 6-8 oz to each 100# of meat.

 
R01717HONEY GRANULES
Short Description 1: 25# BOX
Short Description 2:
Description:
STOCK ITEM -


 
G20030PATTY MAKER #1087-WITTS
Short Description 1: 50# CS
Short Description 2:
Description:
STOCK ITEM -

Use 7# to each 100# of meat and 20# of water.

 
R01430PHOSPHATE ICE BRINE
Short Description 1: 25# BOX
Short Description 2:
Description:
STOCK ITEM -

Recommended in brine solution, 6-8 oz per 100# of meat. Very soluable and will dissolve in ice water.

 
R01695POTASSIUM SORBATE GRANULAR
Short Description 1: 10# BOX
Short Description 2:
Description:
STOCK ITEM -

Use to retard molding at a rate of 7-8 oz for each gallon of water for dipping. If spraying, use at a rate of 10 oz per gallon.

 
G20803PROCESSED Z COMPOUND-WITTS
Short Description 1: 25# CS = 50/8 OZ BAGS
Short Description 2:
Description:
STOCK ITEM -

***NOT FOR USE IN FRESH MEAT PRODUCTS*** Use 8 oz to each 100#. Add stability and accelerates cure.

Comparable to Sure Gel & Smoke Stabilizer

 
SKPROCONPROCON 20/60
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

 
R01707PROFESSIONAL FLAVOR BIND
Short Description 1: 50# BOX
Short Description 2:
Description:
NOT A STOCK ITEM -

Use up to 3 1/2# to each 100# of meat.

 
R00775SALT DENDRITIC (FINE FLAKE)
Short Description 1: 50# BAG
Short Description 2:
Description:
NOT A STOCK ITEM -


 
R01436SALT DENDRITIC (FINE FLAKE)
Short Description 1: 50# BOX
Short Description 2:
Description:
STOCK ITEM -


 
G21585SAV-A-LOT BINDER-WITTS
Short Description 1: 50# BOX
Short Description 2:
Description:
STOCK ITEM -

Use up to 3 1/2# to each 100# of meat

 
G20799SLICED POTATO COMPOUND
Short Description 1: 25# CS = 5/5# BAGS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 1 TBSP to each gallon of water. Dip potatoes 1 1/2 minutes in solution. Drain well and store until use. Do not use iron or gavanized containers. Make fresh solution daily. Not permitted in meat.

 
R01595SODIUM ACID PYROPHOSPHATE
Short Description 1: 10# BOX
Short Description 2: 1 CS MIN - 7 DAY LEAD TIME
Description:
NOT A STOCK ITEM

Ingredients: Sodium Acid Pyrophasphate
Use 8 oz to each 100# of meat

 
R01570SODIUM ERYTHORBATE
Short Description 1: 10# BOX
Short Description 2:
Description:
STOCK ITEM -

Use a rate of 7/8's to each 100# of meat. Accelerates the curing reaction and protects color and flavor of the finished product.

 
SKSODIUMTRIPOLYPHOSPSODIUM TRIPOLYPHOSPHATE
Short Description 1: 50# BOX
Short Description 2: (CURAFOS STPP)
Description:
STOCK ITEM

Description: A white, fast disolving, fine granular material that is essentially free of lumps, foreign matter, and color.

Uses: Meat Processing. Can be used in most meat, poultry, fish and other food applications.

Certificates: Includes Kosher, NAFTA, HALAL and others

Shelf life: 18 months

 
R00438SOY GRITS 20/40
Short Description 1: 50# BAG
Short Description 2:
Description:
NOT A STOCK ITEM -


 
G30602SOY PROTEIN BLEND #200
Short Description 1: 50# BAG
Short Description 2:
Description:
NOT A STOCK ITEM -


 
G20925SOYAL ROYAL PROTEIN-WITTS
Short Description 1: 50# BOX
Short Description 2:
Description:
STOCK ITEM -

7lb soy to 20 lb of water to 100 lb of meat. Re-hydrate the soy first for 20 min before adding Soy/water mixture into the meat.

 
G32171THORBATE-HELLERS
Short Description 1: 25# CASE
Short Description 2:
Description:
NOT A STOCK ITEM

Ingredients: Composed of Sodium erythorbate (36.50%), Dextrose, Sugar and Sodium Citrate (1.00%)

Dissolve 2# of thorbate in 1 pint of water for each 100# of meat. When used as directed finished product will contain less that 7/8 oz sodium erythorbate & sodium citrate per 100

 
G22351WEINERMATE COMPLETE
Short Description 1: 25# CS
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 1.8 oz sng to each 100# of meat or to each gallon of pickle at a 10% pump.


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