Technical characteristics
- PurposeFor the meat industry
Description
VKUSO-AROMATIChESKIE of the MIX Name Dosage recommended to % the Anchovy 3-5 Beef Stroganoff 3-5 Bacon 3-5 Boiled pork 3-5 the Balyk 3-5 Boiled crayfish 3-5 Ham with cheese 3-5 Mushrooms 3-5 Mushrooms with sour cream (Zhelyen) 3-5 Mushrooms from m'yasy 3-5 Zapechenaya fish 3-5 Caviar red 3-5 vegetable caviar (novelty) 3-5 black caviar 3-5 Potato 3-5 Salami Sausage Ketchup 3-5 3-5 Sausage 3-5 Smoked mackerel 3-5 Smoked cheese 3-5 Smoked ribs 3-5 Brisket 3-5 the Shrimp 3-5 Crabs 3-5 Chicken 3-5 Chicken grill of 3-5 Salmon Letchos 3-5 3-5 Onions 3-5 Pickled Vegetables 3-5 the Mexican 3-5 Meat 3-5 Paprika 3-5 Pizza 3-5 Fat about honestly lump 3-5 Pork 3-5 Pork with mustard 3-5 the Salmon in white sauce 3-5 Pickled cucumbers 3-5 Sour cream 3-5 Sour cream with onions 3-5 Sour cream with fennel 3-5 Cheese 3-5 Cheese with mushrooms 3-5 Tomato 3-5 Tomato basilicas 3-5 Fennel 3-5 the Duck in apples 3-5 the Jelly with horse-radish 3-5 Sprats 3-5 Shish kebab 3-5
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