Binder |
| Product Number | Product Name | Price |
|
| G22010 | BEST 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 |
|
| R01710 | BIND 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.
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|
| R01148 | BULL 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
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|
| R01566 | CITRIC 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) |
|
| SKCORNSYRUPSOLIDS | CORN SYRUP SOLIDS 42C | |
| Short Description 1: 50# BOX |
| Short Description 2: |
Description:
STOCK ITEM -
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|
| R03171 | CORN 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 |
|
| R01693 | CURAFOS 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.
|
|
| SKDEXTROSE33 | DEXTROSE | |
| Short Description 1: 50# CASE |
| Short Description 2: |
Description:
NOT A STOCK ITEM - |
|
| R00398 | DEXTROSE CERELOSE #2001 | |
| Short Description 1: 50# BOX |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
Has a 60% sweetness rating and no restrictions.
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|
| R01675 | EM 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. |
|
| R01717 | HONEY GRANULES | |
| Short Description 1: 25# BOX |
| Short Description 2: |
Description:
STOCK ITEM -
|
|
| G20030 | PATTY 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. |
|
| R01430 | PHOSPHATE 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.
|
|
| R01695 | POTASSIUM 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.
|
|
| G20803 | PROCESSED 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 |
|
| SKPROCON | PROCON 20/60 | |
| Short Description 1: 50# BOX |
| Short Description 2: |
Description:
NOT A STOCK ITEM - |
|
| R01707 | PROFESSIONAL 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. |
|
| R00775 | SALT DENDRITIC (FINE FLAKE) | |
| Short Description 1: 50# BAG |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
|
|
| R01436 | SALT DENDRITIC (FINE FLAKE) | |
| Short Description 1: 50# BOX |
| Short Description 2: |
Description:
STOCK ITEM -
|
|
| G21585 | SAV-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 |
|
| G20799 | SLICED 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. |
|
| R01595 | SODIUM 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
|
|
| R01570 | SODIUM 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.
|
|
| SKSODIUMTRIPOLYPHOSP | SODIUM 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 |
|
| R00438 | SOY GRITS 20/40 | |
| Short Description 1: 50# BAG |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
|
|
| G30602 | SOY PROTEIN BLEND #200 | |
| Short Description 1: 50# BAG |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
|
|
| G20925 | SOYAL 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. |
|
| G32171 | THORBATE-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
|
|
| G22351 | WEINERMATE 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. |
