M51439 Fermented Sausage Compound Type Cognac This compound for the production of fermented sausage combines a fine, balanced cognac aroma with pleasant notes of cloves and ginger. The dosage is 8 g / kg mass and can be enhanced with 1 – 2 g / kg M7360 KRISTALLUT® M sugar combination if required. Look here …
M50801 Cream Flavour Compound Eco New compound with all necessary technological ingredients for the production of low-cost formulations that should have a fine cream taste. The dosage of this product is 7.5 g / kg mass. To support the meat taste, 1 – 2 g / kg mass of article M59903 Tyrolean Aroma should be …
INPRODMASH 2021: 21. international trade fair in Kiev (14.09 – 16.09.2021) This year, MOGUNTIA-UKRAINE participated in INPRODMASH, the International Exhibition of Food Industry Equipment and Technologies. After the tense period of quarantine restrictions, this meeting has become a long-awaited event for the food industry. Manufacturers and distributors of machinery and food ingredients for the meat …
Warm soups and mushrooms return to the menu, as the year ends. The hunting season has started and because of this, the desire for regional venison recipes has returned. The perfect sides for the luxury meat are mushrooms, onions, and dumplings. The right sauces and stocks should not be missing either.
If there is a loss of appetite due to illness or age, this can quickly lead to unwanted weight loss. People suffering from dementia and cancer patients are often affected. But also swallowing difficulties and diseases in the gastrointestinal tract can lead to a temporarily or permanently insufficient intake of calories and vital nutrients. We have addressed this issue with our energyPLUS range.
To ensure that the asparagus season, and with it the peak season for cooked ham, is a complete success for its customers from the butcher’s trade, industry and food service, the MOGUNTIA FOOD GROUP presents suitable products and plenty of tips.
Original Pepperoni Pizza is a real bestseller! Interested customers find the perfect production formula, the right starter culture, matching maturing compounds and seasoning mixtures for the manufacture of the authentic salami for Pizza Pepperoni at the MOGUNTIA FOOD GROUP. The company group’s new flyer also explains how the typical mistakes: cupping, burning and oiling out – can be avoided in the production process.
