Functional Additives
BECK Cutter: cutter aids for targeted meat batter processing
Structure is created in the cutter.
During bowl cutting, raw materials are transformed into a finely balanced meat batter. Comminution, temperature, salt content, added water and fat distribution all need to work together. An important factor in structure formation is making functional meat proteins available during batter preparation so that water and fat can be stably bound within the system. Cutter aids are therefore selected to suit the product type, recipe and processing method rather than used in isolation. Powder and liquid forms offer different application options.
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Suitable for a variety of cooked sausage recipes
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Powder and liquid forms to suit different production processes
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Focus on product-specific structure and processing
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