choose your
APPLICATION
you are here:
Blood Sausage
Blood sausage is a type of sausage made with blood as an important ingredient. It has an excellent nutritional value and a highly digestible organic iron content. Depending on caliber and country it is called blackpudding, Morcilla, Dingua, soondae, Zungenwurst, …
VEOS PRODUCTS FOR THIS APPLICATION:
HAEMOGLOBIN
Haemoglobin is the best solution for your blood sausage as this spraydried blood is always available and bacteriologically 100% safe. 1 part of Vepro 95 PHF solved in 4 parts liquid (water/milk/bouillon) replaces 5 parts of fresh blood avoiding a logistical nightmare (easy to stock, no coagulation, bacteriologically safe, long shelf life, …)
Vepro 75 PSC Vepro 21 PL Vepro 21PF
At all the classic pasteurization temperatures used in the sausage industry a very solid gel is obtained. A plasma gel retains its water so well that it may be cut without any water loss. Because of this it also increases the consistence. The plasma gel is also heat-stable. This means that during heating we also have a strong texture, “meat bite”.
World wide presence
Are you interested in our proteins and do you want to know if we are present in your country? Do you want to become our distributor? Contact us!
Technical knowledge
- The Veos Group has developed recipes to prove its products functionalities
- Veos facilitates practical seminars for you, your salesteam and your customers
- We provide technical knowledge and assistance in your recipe and production