Catalogue of products

BLENDS OF CO2-EXTRACTS FOR FOOD INDUSTRY

В001 Blend N 1 -hot Pungent pepper-clove blend with typical smell, bitter taste and poignancy of black pepper and chilli, and flavour of pimento and coriander. Can be used for combined preserves, force meat products with addition of vegetative proteins.
В002 Blend N 1 Apart from CO2-extracts of coriander, black pepper, clove and pimento contains celery CO2-extract that imparts home-made relish to the blend and enriches sauce with bioactive substances. The taste and flavour have light spicy tinge.
В003 Blend N 2 Presence of CO2-extracts of coriander, bay leaf, clove, caraway and carrot creates spicy, slightly sweet and dewy taste and flavour that is particularly good for inexpensive sorts of fish.
В004 Blend N 13 Black pepper-bay leaf blend with addition of CO2-extracts of pimento, coriander and clove; improves taste and flavour of tomato sauces, imparts light pimento-coriander-clove relish.
В005 Blend N 2-hot Bay leaf-chilli blend with addition of CO2-extracts of pimento, coriander and clove; similar to B004, but slightly spicier and the flavour is more delicate.
В006 Blend N 4 Coriander-dill seeds blend with addition of Chilli CO2-extract.
В007 Blend N 5 for prawns cooking Bay leaf-dill seeds blend with addition of CO2-extracts of pimento and black pepper; reduces typical prawn smell, refreshes and gives particular taste piquancy.
В008 Blend N 6 Rich flavour of black pepper, pimento, cinnamon, ginger, nutmeg, bay leaf, coriander and clove; used for preserves with expensive pouring, and also improves any inexpensive pouring and fish.
В009 Blend N 7 Rich flavour of black pepper, pimento, cinnamon, ginger, nutmeg, bay leaf, coriander and clove; used for preserves with expensive pouring, and also improves any inexpensive pouring and fish.
В010 Blend N 8 Provides bay leaf-caraway-dill taste and flavour.
В011 Blend N 11 for canned fish Provides coriander-bay leaf taste and flavour; presence of bay leaf CO2-extract emphasizes taste of main stuff and improves its qualities.
В012 Blend N 10 High content of cinnamon, and bay leaf blend with addition of black pepper, pimento and coriander CO2-extracts makes sauces for whole small fish (i.e. sprat) sweet-spiced and more tasty that allows to reduce specific small fish light bitterness and rare taste.
В013 Blend N 13 Cinnamon-bay leaf blend with addition of pimento, black pepper and coriander CO2-extracts, - used in sauces for whole small fish (i.e. sprat), sweet-spiced and tasty that allows to reduce specific small fish light bitterness and rare taste, differs from B012 because of more spicy hot-cinnamon taste.
В014 Blend N 14 Strong pepper-camphor aroma, highly appreciated in manufacturing preserves, canned goods and oil pourings; also, together with chilli - in force-meat products, cutlets and pate; reduces typical meat and fish smell.
В015 Blend N 15 Strong clove-cinnamon aroma with spicy tinge of pimento; refreshes meat, aspic, ham, fish marinade, tomato sauces, ketchup and by-product goods.
В016 Blend N 12 Black pepper-cinnamon blend with addition of clove CO2-extract; light spicy-fragrant pepper-clove flavour; used in tomato pouring, in stuff without its typical flavour, and also when there vegetative proteins, inexpensive flour and starch are included in a recipe.


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