Flow chart presentation
Cold meat products: knacks
Process sheet REF: FPR231 V1
Flow chart presentation
Cold meat products: knacks

Author : Sébastien ROUSTEL

Publication date: March 10, 2022 | Lire en français

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2. Flow chart presentation

The manufacture of thin-cut sausages is based on cold emulsion technology, which involves two major operations : cuttering and steaming/cooking.

The first operation consists of mixing two immiscible...

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