PRODUCTS FOR BRINES. L.p. Name Product descriptoo Net price Plo/kg

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1 PRODUCTS FOR BRINES L.p. Name Product descriptoo 1. MARYNATA PUR 2. MARYNATA 3 PUR 3. MARYNATA 4 BECON 4. MARYNATA KEBAB 5. MARYNATA 5 K 6. MARYNATA BF PLUS 7. MARYNATA BF AROM for 20% for traditonaa smoked meat. Does not contain carrageenan and soy protein. Dosage: 5 kg for 100 kg of brioe for 20-30% for aaa types of smoked meat: ickae type, ted with a string, in a net, in foia. Dosage: 4 kg for 100 kg of brioe Faavouring product based on phosphates used in injecton brines for 30-40%, for beaay, fank and jowa. Dosage: 6 kg for 100 kg of brioe Product used in brine used in producton of kebap, gyros. Dosage: 6 kg for 100 kg of brioe Product based on phosphates used in brines for minced meat and medium and thick fragmented sausage. Dosage: 5 kg for 100 kg of brioe Functonaa product without phosphates for injecton brines for 30-40% for traditonaa smoked meat. Dosage: 5 kg for 100 kg of brioe Functonaa product without phosphates for injecton brines for 30-50% for traditonaa smoked meat with pepper aroma. Dosage: 6 kg for 100 kg of brioe 8. MARYNATA HAM FRESH Functonaa product used in injecton brine for cooking meat. Dosage: 8 kg for 100 kg of brioe 9. MARYNATA ST 15 Functonaa product used in injecton brine for cooking meat. Dosage: 6 kg for 100 kg of brioe 10. MARYNATA KULINAR PORK Functonaa product used in injecton brine for cooking meat. Dosage: 4 kg for 100 kg of brioe

2 PRODUCTS FOR BRINES L.p. Name Product descriptoo 11. MARYNATA 4 HAM 12. MARYNATA 5 HAM 13. MARYNATA 6 HAM MARYNATA 7 HAM MARYNATA 105 HV for 30-40% for smoked meat: ickae type, ted with a string, in a net, in foia. Dosage: 4-5 kg for 100 kg of brioe 40-50% for smoked meat. Dosage: 6 kg for 100 kg of brioe Praparat fosforanowy do sporządzania used in injecton brines 60% for smoked meat and high yieading baock products. Dosage: 5 kg for 100 kg of brioe for 70%, for high yieading smoked meat and ham-aike baock products. Dosage: 6 kg for 100 kg of brioe for % for high yieading smoked meat. Dosage: 7 kg for 100 kg of brioe 16. MARYNATA 8 PUR for 80% for high yieading smoked meat, ham-aike and baock products. Dosage: 7 kg for 100 kg of brioe MARYNATA 100 HV MARYNATA 10 MM 19. MARYNATA 5 HAM BS 20. MARYNATA 10 D 21. MARYNATA C MARYNATA 110 HV for 100%, for high yieading smoked meat. Dosage: 8 kg for 100 kg of brioe for % for the MIM type. Dosage: 7 kg for 100 kg of brioe Product based on phosphates without soy used in brines for raw smoked meat. Dosage: 5,00 kg for 100 kg of brioe Product based on phosphates used in brines for 100% for baock products and sausages. Dosage: 7 kg for 100 kg of brioe Product based on phosphates for both types of brines for %, for pouatry products. Dosage: 6 kg for 100 kg of brioe for 100% for high yieading smoked meat.

3 23. MARYNATA 4 HV Dosage: 6,25 kg for 100 kg of brioe Faavouring product based on phosphates used in injecton brines for 30-40%, for beaay, fank and jowa. Dosage: 4 kg for 100 kg of brioe

4 PRODUCTS USED FOR CHOPPING AND EMULSIFIERS L.p. Name Product descriptoo 1. COMPLET-TOP P 2. COMPLET-TOP BF 3. COMPLET-TOP Plus 4. COMPLET-TOP Mix 5. COMPLET-TOP C 6. COMPLET CLASS T 7. COMPLET CLASS Product based on phosphates used to heap in the chopping process. Product used to heap in the chopping process without proteins and phosphates. Product based on phosphates used to heap in the chopping process. Dosage: 10 g/kg of mass Compaete product based on phosphates used to heap in the chopping process. Dosage: 30 g/kg of mass Compaete non phosphate product used to heap in the chopping process. Dosage: 30 g/kg of mass Gayceridic emuasifer for smoked products produced according to the heat method. gayceridic emuasifer for smoked products. Dosage: 10 g/kg of mass

5 AROMA/FLAVOURING MIXES L.p. Name Product descriptoo 1. AROMAT DROBIOWY 2. AROMAT N AROMAT E GOLONKA KONSERWOWA AROMAT KURCZAK 6. AROMAT MIELONKA 7. AROMAT F 8. AROMAT SZYNKA 9. AROMAT SZYNKA CHŁOPSKA 10. AROMAT KONSERWA An aromatc baend for seasoning sausages and baock products with a baaanced meat favour. Dosage: 5 g / kg of mass Faavouring product for hams, emphasizes the naturaa favour and smeaa of meat. Dosage: 2-3 g / kg of mass Faavouring product for hams, baock products, readymade products, gives the products a meat aroma. Dosage: 5g / kg of mass Aromatc and favouring product for coad meats with a hint of pepper and garaic. Dosage: 5 g / kg mass Faavouring product for sausages, baock products from pouatry meat. Dosage: 5 g / kg mass Faavouring product minced meat. Dosage: 5 g / kg mass Faavouring product for coad meats, emphasizes the naturaa favour and smeaa of meat. Dosage: 5 g / kg mass Faavouring product for smoked meats, baock products gives the smeaa of a smoked product Dosage: 3 g / kg mass Faavouring product for traditonaa smoked meats. Dosage: 5g / kg mass Faavouring product for baock products, with a characteristc canned-meat aroma. Dosage: 5 g / kg mass

6 AROMA/FLAVOURING MIXES L.p. Name Product descriptoo 11. AROMAT POLSKI 12. AROMAT PIECZEŃ 13. AROMAT SZYNKA WIEJSKA AROMAT GOLONKA BESKIDZKA AROMAT WĘDZONKI AROMAT SZYNKI PIECZONEJ AROMAT GULASZ ANGIELSKI AROMAT TYROL 19. AROMAT TYROL B 20. AROMAT SZYNKA SZLACHECKA Faavouring product for coad meats, emphasizes the naturaa favour and smeaa of meat, with a deaicate baking touch. Dosage: 5 g / kg of mass Faavouring product for baock products, roasts, with the dominant note of roasted beef and pork. Dosage: 5g / 1kg weight Aromatc and favouring product for smoked meats, baock products, emphasizes the naturaa taste and smeaa of meat. Dosage: 5g / 1kg weight Aromatc and favouring product for cured meats with meat, pepper and garaic. Dosage: 6g / 1kg weight Faavouring product for coad meats with a characteristc taste and smeaa of smoked ham. Dosage: 5g / 1kg weight Aromatc and favouring product for smoked meats, baock products, emphasizes the naturaa taste and smeaa of meat. Dosage: 5g / 1kg weight An aromatc-spice baend for seasoning baock products with a hint of bay aeaf and Engaish herb. Dosage: 5g / 1kg weight Faavouring product for baock products, with the typicaa taste and smeaa of Tyroaean auncheon. Dosiog: 5 g / kg weight Faavouring product for baock products, with a characteristc canned-meat aroma. Dosiog: 5 g / kg weight An aromatc-spice baend for seasoning baock products with a hint of bay aeaf and Engaish herb. Dosage: 5g / 1kg weight

7 21. AROMAT SZYNKA TRADYCYJNA An aromatc-spice baend for seasoning baock products with a hint of bay aeaf and Engaish herb. Dosage: 5g / 1kg weight COLOURANTS AND PRESERVATIVES L.p. Name Product descriptoo 1. COLOR P 2. COLOR K COMPLET FRESH COMPLET FRESH AKTIVE 5. COMPLET ROT Coaourant for sausages and pates. Contains paprika extract and cochineaa. Dosage: 0,5 g/kg of mass Animaa protein product. It contains stabiaized haemogaobin. Dosage: 0,05-0,2% Product stabiaizing freshness based on acetates and sorbates. Dosage: 1-3 g/100 kg of mass Product stabiaizing the coaour and preserving the freshness of the product Dosage: 1-3 g/ 100 kg of mass Product that stabiaizes the coaour of meat and coad meats

8 COMBI PRODUCTS FOR HOMOGENISED PRODUCTS L.p. Name Product descriptoo 1. MORTADELA COMBI 2. PARÓWKI DELIKATESOWE 3. PARÓWKA PIKANTNA COMBI 4. COMPLET PARÓWKA PARÓWKA SZLACHECKA COMBI PARÓWKA POLSKA COMBI A compaete stabiaizing and favouring product based on phosphates for the producton of fne-grained products. Dosage: 22 g/kg of mass A compaete stabiaizing and favouring product based on phosphates for the producton of fne-grained products. Dosage: 32 g/kg of mass A compaete stabiaizing and favouring product based on phosphates for the producton of fne-grained products. Dosage: 8 g/kg of mass A compaete stabiaizing and favouring product based on phosphates for the producton of fne-grained products. Dosage: 27 g/kg of mass A compaete stabiaizing and favouring product based on phosphates for the producton of fne-grained products. Dosage: 8 g/kg of mass A compaete stabiaizing and favouring product based on phosphates for the producton of fne-grained products. Dosage: 8g /kg of mass

9 SPICE BLENDS L.p. Name Product descriptoo BIWAKOWA EXTRA PRZYPRAWA SMAKOWA 3. ZWYCZAJNA TRO JAŁOWCOWA MIX KABANOS MIX KRAKOWSKA PREMIUM KRAKOWSKA PARZONA KRAKOWSKA SUCHA ZWYCZAJNA PREMIUM 10. MYŚLIWSKA MIX Spice baend for medium fragmented sausages, which gives the products pepper/paprika aroma. Spice baend for medium fragmented sausages. Dosage: 3 g/kg of mass Spice baend for medium fragmented sausages, which gives the products pepper/paprika aroma. Dosage: 10 g/kg of mass hint of juniper and pepper. Dosage: 8 g/kg of mass Caassic spice baend for producing kabanos type coad meats. It has a characteristc favor and aroma of cumin and nutmeg. Dosage:5g/kg of mass Spice baend for traditonaa krakowska sausage with a hint of coriander, garaic and pepper. Spice baend for krakowska type high yieading sausage with a hint of coriander and garaic. Spice baend for traditonaa krakowska dry sausage with a hint of cumin and garaic. Spice baend for medium fragmented sausages which gives garaic/marjoram favor. hint of juniper,garaic and pepper. MIESZANKI PRZYPRAWOWE

10 L.p. Name Product descriptoo PODWAWELSKA EXTRA PODWAWELSKA PREMIUM KIEŁBAS BIAŁA Z CHRZANEM RZESZOWSKA MIX CZOSNKOWA- PIEPRZOWA SPECJAL SMAK 17. SWOJSKA MIX 18. SWOJSKA EKSTRA 19. MAZOWIECKA PREMIUM 20. KIEŁBASKI PIECZONE EXTRA hint of garaic. hint of garaic and pepper. A compaete favor/aroma product with a dominant hint of horseradish. Dosage: 6 8 g/kg of mass hint of coriander and cardamom. A compaete spice baend for medium fragmented sausages with a dominant hint of garaic. Spice baend for injecton brines, medium and aow fragmented sausages with a hint of garaic and smoked meat. Dosage: 2-4 g/kg of mass stoneware baack and white pepper. Dosage: 20 g/kg of mass hint of baack and white pepper. Dosage: 20 g/kg of mass hint of pepper and garaic. hint of roasted meat. Dosage: 8 g/kg of mass MIESZANKI PRZYPRAWOWE L.p. Name Product descriptoo

11 SZYNKOWA EXTRA SZYNKOWA PREMIUM 23. SZYNKOWA DROBIOWA ŚLĄSKA PREMIUM TORUŃSKA PREMIUM 26. ŚLĄSKA 27. ŚLĄSKA TRADYCYJNA MORTADELA TRADYCYJNA PARÓWKOWA EXTRA 30. METKA CEBULOWA 31. METKA TATARSKA 32. COMPLET START hint of nutmeg. hint of nutmeg and pepper. Dosage: 6 g/kg of mass favor and aroma of roasted pouatry meat. Dosage: 8 g/kg of mass dominant hint of garaic. Dosage: 6 g/kg of mass hint of garaic and pepper. Dosage: 6 g/kg of mass hint of garaic. Dosage:6 g/kg of mass dominant hint of garaic. Dosage: 6 8 g/kg of mass Spice baend for highay fragmented sausages produced mainay with fat meat cuts with a hint of nutmeg and garaic. Dosage: 8 g/kg of mass Spice baend for highay fragmented sausages. Dosage: 6 g/kg of mass Spice baend intended for metka type raw products. Dosage: 12g/kg of mass Spice baend intended for metka type raw products. Dosage: 14g/kg of mass Live starter bacteria cuatures intended for raw aongripened products. Dosage: 25g/100kg of mass MIESZANKI PRZYPRAWOWE L.p. Name Product descriptoo 30. PARÓWKI CIELĘCE Spice baend for hot dogs emphasizes its naturaa favor. with veaa meat which

12 31. PARÓWKI F 32. KIEŁBASKI DELIKATESOWE 33. KRUPNIOK ŚLĄSKI 34. PASZTET CEBULOWY 35. PASZTET EXTRA Spice baend for highay fragmented sausages and homogenized products. Spice baend for highay fragmented sausages and homogenized products A compaete spice baend for krupniok and baack pudding type of ofaa products. Compaete spice baend for pates produced with a high amount of fat. It masks the fat favour weaa. Dosage: 12 g/kg of mass Compaete spice baend for pate products. Dosage: 10g/kg of mass PASZTET TRADYCYJNY SALCESON WŁOSKI Compaete spice baend for traditonaa pate with a caear hint of roasted onions and nutmeg. Dosage: 15 g/kg of mass Compaete spice baend for aspic and ofaa products SALCESON CZOSNKOWY SALCESON WYKWINTNY 42. KASZANKA 43. BULION WARZYWNY Compaete spice baend for aspic and ofaa products with a hint of garaic. Dosage: 10g/1kg of ready product Compaete spice baend for aspic and ofaa products with a hint of cumin. Dosage: 10 g/kg of mass Compaete spice baend for krupniok and baack pudding type of ofaa products. Dosage: 20 g/kg of mass Compaete spice baend for meat products and gaaantne. Dosage: 10 g/kg of mass NATURAL SPICES L.p. Name

13 1. CURRY (WITHOUT SALT) 2. GROUND NUTMEG 3. GROUND SPICY PAPRIKA ASTA 4. GROUND SWEET PAPRIKA ASTA 5. GROUND SPICY PAPRIKA 6. GROUND SWEET PAPRIKA 7. GROUND CHILI (INDIA) 8. GROUND CHILI (CHINA) 9. GROUND CINNAMON 10. GROUND GINGER (ETHIOPIA) 11. GROUND GINGER (NIGERIA) 12. GROUND CUMIN 13. GROUND WHITE PEPPER I 14. GROUND WHITE PEPPER II 15. BLACK PEPPER (GRAIN) 16. GROUND BLACK PEPPER

14 17. GROUND TURMERIC 18. SMOKED PAPRIKA 19. CARNATION 20. GROUND CARNATION 21. GRANULATED GARLIC PRODUCTS WITHOUT E L.p. Name Product descriptoo 1. COMPLET QUICK N Product used in injecton brines for 20% for traditonaa coad meats. Dosage: 6 kg/100 kg of brioe

15 COMPLET QUICK TOP,,0 COMPLET QUICK PARÓWKA,,0 COMPLET QUICK MORTADELA,,0 AROMAT SZYNKA CHŁOPSKA,,0 AROMAT SZYNKA PIECZONA,,0 AROMAT KURCZAKA,,0 AROMAT SZYNKA SZLACHECKA,,0 FRESH QUICK,,0 COLOR QUICK,,0 Product used to heap in the chopping process. Dosage: 20 g/kg of mass A complete stabiaizing/favoring product used in the producton of highay chopped products. Dosage: 15 g/kg of mass A complete stabiaizing/favouring product used in the producton of highay chopped products. Dosage: 15 g/kg of mass A spice/aroma baend used to spice baock products with a hint of bay aeaf. Dosage: 5g/1kg of ready product A spice/aroma baend used for coad meats and baock products, emphasizes the naturaa favor and aroma of meat. Dosage: 5g/kg of mass Faavoring product for sausages and baock products made of pouatry meat. A spice/aroma baend used to spice baock products with a hint of bay aeaf and aaaspice. Dosage: 5g/1kg of mass Product stabiaizing the coaour and proaonging the freshness of meat products Dosage: 5 g/ 100 kg of mass Coaouring product for sausages and pates. It contains vegetabae extracts. Dosage: 0,5 g/kg of mass

Spice mixes and flavour blends

Spice mixes and flavour blends We can offer You a wide selection of spice mixes. They may serve for sausages, cold cut, dishes, and kebabs (different variations); we also supply toppings (both tasty and