Edelsalami

Edelsalami with BFL-F02 BactoFlavor® to provide the typical aroma and

a mild and pleasant flavor. The recipe from below is based on a pure
pork meat recipe, but a beef and pork meat version is also possible.
This type of sausage has a diameter of 60 mm, a not very firm, slightly
gummy texture and clear differences between meat and fat pieces.

Recipe

Ingredient Weight
Meat from sow shanks, baadered 5 mm, chilled 0-4°C 38,000 kg
Pork sinews, prepared to a granulate, frozen -18°C 6,000 kg
Belly from sow (60/40), frozen -18°C 21,000 kg
Belly from pork (50/50), frozen -18°C 35,000 kg
Dextrose 0,300 kg
Saccharose 0,200 kg
Sodium ascorbate (E301) 0,050 kg
White pepper (powder) 0,250 kg
Garlic 0,050 kg
Ginger 0,040 kg
Coriander 0,020 kg
Starter culture BFL-F04 BactoFlavor ® \ 25g for 100kg 0,025 kg
Nitrite salt (0,5 % nitrite, E250) 2,800 kg
Total 103,735 kg

* Food allergen according to directive 2000/13/EU appendix IIIa

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970
Hørsholm, Denmark - Phone: +45 45 74 74 74 -
Fax: +45 45 74 88 88 www.chr-hansen.com

The information contained herein is presented

in good faith and is, to the best of our
knowledge and belief, true and reliable. It is
offered solely for your consideration, testing
and evaluation, and is subject to change
without prior and further notice unless
otherwise required by law or agreed upon in
writing. There is no warranty being extended
as to its accuracy, completeness, currentness,
non-infringement, merchantability or fitness
for a particular purpose. To the best of our
knowledge and belief, the product(s)
mentioned herein do(es) not infringe the
intellectual property rights of any third party.
The product(s) may be covered by pending or
issued patents, registered or unregistered
trademarks, or similar intellectual property
rights. Copyright © Chr. Hansen A/S. All rights
reserved.
 Processing

Cutting / grinding / mixing

1. The frozen meat/belly/sinews are chopped coarsely in the bowl

chopper.
2. All dry ingredients, except the salt, are added.
3. Afterwards the mixture is chopped to a particle size of approx. 2,5
mm.
4. The baadered meat is added and chopped to the desired particle
size.
5. Nitrite salt is added, and the meat mix is mixed homogenously
(forward working knives, end temperature approx. –3°C).
6. Particle size: 2 – 2,5 mm

Filling / stuffing

The meat mixture is filled into fiber casings (caliber 60 mm) by means
of a standard filling machine (filling grinder is also possible by
modifying the cutting technology)

Fermentation / Ripening

1. 04 h at 25ºC and 85 % r.h. (adaptation phase)

2. 20 h at 24°C and 94 % r.h.
3. 12 h at 22°C and 92 % r.h. (moderate smoking 1-2 h)
4. 12 h at 20°C and 90 % r.h.
5. 24 h at 18°C and 88 % r.h. (moderate smoking 1-2 h)
6. 24 h at 18°C and 86 % r.h.
7. 24 h at 16°C and 86 % r.h. (moderate smoking 1-2 h)
8. 14-16ºC at 80-84 % r.h until the desired weight loss is obtained

Desired final pH-value: 4,8 – 5,0

Desired weight loss: 22 - 25 %

Labeling (suggested)

Pork meat, fat, salt, spice, dextrose, saccharose, antioxidant: E301,

preserving agents: E250, (culture), smoke

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970

Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com

The information contained herein is to the

best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.
 German Salami
German Salami with F-SC-111 BactoFlavor® to provide the typical
aroma and a mild and pleasant flavor. The recipe from below is based
on a pure pork meat recipe, but a beef and pork meat version is also
possible. This type of sausage has a big diameter, a soft but gummy
texture and clear differences between meat and fat pieces.

Recipe

Ingredient Weight
Lean meat from pork, chilled 0-4°C, 2 mm 35,000 kg
Lean sow meat, frozen -18°C 45,000 kg
Back fat, frozen -18°C 20,000 kg
Dextrose 0,250 kg
Saccharose 0,200 kg
Sodium ascorbate (E301) 0,050 kg
White pepper (powder) 0,200 kg
Black pepper (powder) 0,100 kg
Garlic 0,050 kg
Ginger 0,040 kg
Mace (powder) 0,030 kg
Coriander 0,020 kg
®
Starter culture F-SC-111 BactoFlavor \ 25g for 100kg 0,025 kg
Nitrite salt (0,5% nitrite, E250) 2,800 kg
Total 103,765 kg
Chr. Hansen A/S -10-12 Bøge Allé – DK-2970
Hørsholm, Denmark - Phone: +45 45 74 74 74 -
Fax: +45 45 74 88 88 www.chr-hansen.com

The information contained herein is presented

in good faith and is, to the best of our
knowledge and belief, true and reliable. It is
offered solely for your consideration, testing
and evaluation, and is subject to change
without prior and further notice unless
otherwise required by law or agreed upon in
writing. There is no warranty being extended
as to its accuracy, completeness, currentness,
non-infringement, merchantability or fitness
for a particular purpose. To the best of our
knowledge and belief, the product(s)
mentioned herein do(es) not infringe the
intellectual property rights of any third party.
The product(s) may be covered by pending or
issued patents, registered or unregistered
trademarks, or similar intellectual property
rights. Copyright © Chr. Hansen A/S. All rights
reserved.
 Processing

Cutting / grinding / mixing

1. The sow meat is chopped coarsely in the bowl chopper.

2. All dry ingredients, except the salt, are added.
3. Afterwards the sow meat is chopped to a particle size of
approximately 2 mm.
4. The back fat is added and chopped to a particle size of 2,5 mm.
5. The 2 mm minced pork is added and chopped to the desired
particle size.
6. Nitrite salt is added, and the meat mix is mixed homogenously
(forward working knives, end temperature approx. –4°C).
7. Particle size: 2 – 2,5 mm

Filling / stuffing

The meat mixture is filled into fiber casings (caliber 100 - 120 mm) by
means of a standard filling machine (filling grinder is also possible by
modifying the cutting technology)

Fermentation / Ripening

1. 06 h at 25ºC and 85 % r.h. (adaptation phase)

2. 24 h at 24°C and 94 % r.h.
3. 12 h at 22°C and 92 % r.h. (moderate smoking 1-2 h)
4. 12 h at 20°C and 90 % r.h.
5. 24 h at 18°C and 88 % r.h. (moderate smoking 1-2 h)
6. 24 h at 18°C and 86 % r.h.
7. 24 h at 16°C and 86 % r.h. (moderate smoking 1-2 h)
8. 14-16ºC at 80-84 % r.h until the desired weight loss is obtained

Desired final pH-value: 4,8 – 4,9

Desired weight loss: 18 - 20 %

Labeling (suggested)

Pork meat, fat, salt, spice, dextrose, saccharose, antioxidant: E301,

preserving agents: E250, (culture), smoke

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970

Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com

The information contained herein is to the

best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.
 Milano
Milano type of sausage made from pork only with T-SPX BactoFlavor®
to provide the typical aroma and a mild and pleasant flavor. Milano type
is ripened at lest 6 month, is air dried and has a big diameter. There are
clear differences between the red meat pieces and the white fat pieces.

Recipe

Ingredient Weight
Pork shoulder (PII), chilled 0-4°C 50,000 kg
Pork trimmings (80/20), slight frozen about -4°C 30,000 kg
Back fat, frozen -18°C 20,000 kg
Dextrose 0,250 kg
Saccharose 0,150 kg
Sodium ascorbate (E301) 0,050 kg
White pepper (powder) 0,100 kg
Green pepper (ground) 0,180 kg
Garlic 0,070 kg
Rosemary powder 0,010 kg
Ginger 0,050 kg
Red wine 0,200 kg
®
Starter culture T-SPX BactoFlavor \ 25g for 100kg 0,025 kg
Potassium nitrate 0,015 kg
Common salt 1,200 kg
Nitrite salt (0,5% nitrite, E250) 1,400 kg
Chr. Hansen A/S -10-12 Bøge Allé – DK-2970
Hørsholm, Denmark - Phone: +45 45 74 74 74 -
Total 103,700 kg
Fax: +45 45 74 88 88 www.chr-hansen.com

The information contained herein is presented

in good faith and is, to the best of our
knowledge and belief, true and reliable. It is
offered solely for your consideration, testing
and evaluation, and is subject to change
without prior and further notice unless
otherwise required by law or agreed upon in
writing. There is no warranty being extended
as to its accuracy, completeness, currentness,
non-infringement, merchantability or fitness
for a particular purpose. To the best of our
knowledge and belief, the product(s)
mentioned herein do(es) not infringe the
intellectual property rights of any third party.
The product(s) may be covered by pending or
issued patents, registered or unregistered
trademarks, or similar intellectual property
rights. Copyright © Chr. Hansen A/S. All rights
reserved.

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970
Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com
The information contained herein is to the
best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.
Processing
Cutting / grinding / mixing
1. Meat and fat are grinded through 3 – 3,5 mm plate.
2. The minced meat batter and all ingredients are mixed
homogenously.
Filling / stuffing
The meat mixture is filled into natural, fiber or collagen casing (caliber
90 – 120 mm) by means of a standard filling machine (filling grinder is
also possible by modifying the grinding and mixing technology)
Inoculation by MOLD-600 Bactoferm TM \ 50g for 50l
Dipping or spraying of the mold suspension approximately 2 hours
after stuffing (better adhesion of the mold on the surface of the
sausages). Preparation of the mold suspension according to the PI-
sheet for MOLD-600.
Fermentation / Ripening
Traditional ripening scheme:
1. 12 h at 24-26ºC and 94-95 % r.h.
2. 24 h at 24-26°C and 65-70 % r.h.
3. 24 h at 22-24°C and 62-68 % r.h.
4. 24 h at 22-24°C and 65-72 % r.h.
5. 24 h at 20-22°C and 68-74 % r.h.
6. 24 h at 18-20°C and 70-76 % r.h.
7. 12-14ºC at 78-88 % r.h until the desired weight loss is obtained
Recent ripening scheme:
1. (24 h at 0-2°C in a chilling room) facultative
2. 6 h at 24°C and no humidity control, full air circulation
3. 24 h at 22°C and 94 % r.h., very slow air circulation
4. 12 h at 22°C and 92 % r.h., very slow air circulation
5. 12 h at 22°C and 90 % r.h., slow air circulation
6. 24 h at 20°C and 88 % r.h., slow air circulation
7. 24 h at 20°C and 86 % r.h., slow air circulation
8. 24 h at 18°C and 84 % r.h., slow air circulation
9. 24 h at 18°C and 82 % r.h., slow air circulation
10. 12-14ºC at 78-88 % r.h until the desired weight loss is obtained
Desired pH-values: 5,2 – 5,6
Desired weight loss: 30 - 35 %
Labeling (suggested)
Pork meat, fat, salt, spice, dextrose, saccharose, antioxidant: E301,
preserving agents: E250, E252, (culture)
 Teewurst - fine

Teewurst is a fermented, but spreadable sausage with B-LC-78

Bactoferm™ to provide a mild and pleasant flavor.

Recipe

Ingredient Weight
Lean beef, chilled 0-4°C, 2 mm 20,000 kg
Lean pork, chilled 0-4°C, 2 mm 55,000 kg
Pork fat (soft), chilled 0-4°C, 2 mm 22,000 kg
Sunflower oil 3,000 kg
Dextrose 0,300 kg
Sodium ascorbate (E301) 0,050 kg
White pepper (powder) 0,200 kg
Mace 0,060 kg
Vanilla sugar 0,030 kg
Paprika sweet 0,240 kg
Jamaica rum 0,100 kg
Starter culture B-LC-78 Bactoferm™ \ 25g for 100kg 0,025 kg
Nitrite salt (0,5% nitrite, E250) 2,600 kg
Total 103,605 kg

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970

Hørsholm, Denmark - Phone: +45 45 74 74 74 -
Fax: +45 45 74 88 88 www.chr-hansen.com

The information contained herein is presented

in good faith and is, to the best of our
knowledge and belief, true and reliable. It is
offered solely for your consideration, testing
and evaluation, and is subject to change
without prior and further notice unless
otherwise required by law or agreed upon in
writing. There is no warranty being extended
as to its accuracy, completeness, currentness,
non-infringement, merchantability or fitness
for a particular purpose. To the best of our
knowledge and belief, the product(s)
mentioned herein do(es) not infringe the
intellectual property rights of any third party.
The product(s) may be covered by pending or
issued patents, registered or unregistered
trademarks, or similar intellectual property
rights. Copyright © Chr. Hansen A/S. All rights
reserved.
 Processing

Cutting / grinding / mixing

1. Fat is chopped to a cream.

2. Meat, sunflower oil and all other ingredients, except the salt, are
added.
3. The blend is chopped by high speed until 15°C. After this the blend
should has the desired creamy consistency.
4. Finally nitrite salt is added, and the meat mixture is mixed
homogenously (end temperature approx. 18°C)
5. Particle size: creamy

Filling / stuffing

The meat mixture is filled into special artificial casing (caliber 42 mm)
by means of a standard filling machine.

Fermentation / Ripening

1. 48 h at 20°C and 85-90 % r.h.

2. Smoking at approx. 20°C at 85 % r.h. until the desired yellowish
color is obtained
3. 6 h 26°C and 80 % r.h. (on the surface should arise a slight film of
fat)
4. Storage at 14ºC and 78-80 % r.h

Desired final pH-value: 5,1 – 5,3

Desired weight loss: 5 - 10 %

Labeling (suggested)

Pork meat, beef meat, fat, sunflower oil, salt, spice, dextrose, antioxidant:
E301, preserving agents: E250, (culture), smoke

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970

Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com

The information contained herein is to the

best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.
 Minisalami/Pfefferbeißer
Minisalami und/oder Pfefferbeißer gibt es in viele verschiedenen
Qualitätsstufen, je nach Fettgehalt und Abtrocknung unterscheiden sie
sich. Bei einer Abrockung über 35 % sind die Produkte üblicherweise
ohne Kühlung im Handel erhältlich. Auch beim Herstellungsprozess gibt
es große Unterschiede. Die Herstellung kann sowohl mit dem Wolf als
auch mit dem Kutter erfolgen. Ferner gbit es auch große Unterschiede
bei der Wahl des Fermentationsprogramm.

Rezeptur

Zutaten Gewicht
Mageres Schweinfleisch (Schweineschultern SIII), gekühlt 0-4°C 30,000 kg
Magere Schweinefleischzuschnitte (SIII), gefroren -18°C 35,000 kg
Schweinbauch (50/50), gefroren -18°C 35,000 kg

Dextrose 0,400 kg
Natriumaskorbat (E301) 0,050 kg
Pfeffer weiß (Pulver) 0,250 kg
Pfeffer weiß geschroten 0,100 kg
Knoblauch 0,040 kg
Ingwer 0,040 kg
Muskatnuss 0,020 kg
Starterkultur F-SC-111 Bactoferm ® \ 25g für 100kg 0,025 kg
Nitritpökelsalz (0,5 % Nitrit, E250) 2,600 kg
Chr. Hansen A/S -10-12 Bøge Allé – DK-2970 Total 103,520 kg
Hørsholm, Denmark - Phone: +45 45 74 74 74 -
Fax: +45 45 74 88 88 www.chr-hansen.com

The information contained herein is presented

in good faith and is, to the best of our
knowledge and belief, true and reliable. It is
offered solely for your consideration, testing
and evaluation, and is subject to change
without prior and further notice unless
otherwise required by law or agreed upon in
writing. There is no warranty being extended
as to its accuracy, completeness, currentness,
non-infringement, merchantability or fitness
for a particular purpose. To the best of our
knowledge and belief, the product(s)
mentioned herein do(es) not infringe the
intellectual property rights of any third party.
The product(s) may be covered by pending or
issued patents, registered or unregistered
trademarks, or similar intellectual property
rights. Copyright © Chr. Hansen A/S. All rights
reserved.
 Rohmaterial

Schweineschultern SIII

Scheinefleischzuschnitte SIII

Schweinebauch 50/50

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970

Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com

The information contained herein is to the

best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.
 Vorbereitende Arbeiten:

Wolfen des gekühlten Schweinefleisches:

Das gekühlte Schweinefleisch wird auf 2 mm gewolft.

→ →

Vorzerkleinern der gefrorenen Bäuche und Schweinefleisch:

Die gefrorenen Blöcke an Schweinefleisch und Schweinebauch werden mit dem

Gefrierfleischschneider in faustgroße Stücke geschnitten. Sofort verarbeiten oder
wieder bei -18°C einfrieren um ein Temperaturanstieg zu vermeiden.

→ →

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970

Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com

The information contained herein is to the

best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.
 Herstellungsprozess

Kuttern:
1. Das gefrorenen Schweinefleisch wird im Kutter für einige Runden langsam
gekuttert (ca. 5 Runden auf ca. 2 cm).
2. Alle Zutaten (Kultur, Gewürze, Zucker etc.), außer dem Salz, werden
zugegeben.
3. Anschließend wird bei mittlerer Messerdrehzahl (2000-2500 rpm) die Masse
auf ca. 2 mm zerkleinert.
4. Nun wird der gefrorene Schweinebauch zugegeben und bei mittlerer
Messerdrehzahl (2000-2500 rpm) auf die gewünschten
Endkörnung von ca. 2 mm zerkleinert.
5. Anschließend wird das gewolfte und gekühlte Schweinefleisch bei langsamer
Messerdrehzahl (1000-1500 rpm) homogen untergemischt.
6. Am Ende des Kutterprozesses wird bei langsamer Messerdrehzahl (1000
rpm) das Salz zugegeben und homogen vermischt (ca. 8-10
Schüsselrunden). Die Endtemperatur sollte ca. -3°C sein.
7. Endpartikelgröße sollte 2 mm sein. Die Masse sollte krümlig sein und nicht
so stark zusammenkleben.

Füllen:
Das Rohwurstbrät wird in Kollagen- oder Schäldärme Kaliber 18-22 mm gefüllt.

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970 oder

Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com

The information contained herein is to the

best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.
 Fermentation und Trocknung bei kälteren Temperaturen (Nr. 1):

1. 12 h bei 24ºC und 94 % r.F.

2. 12 h bei 22°C und 92 % r.F.
3. 12 h bei 20°C und 90 % r.F.
4. 12 h bei 18°C und 88 % r.F.
5. Bei 14°C und 80-84 % r.F. trocknen bis der gewünschte Gewichtsverlust
erreicht ist. Rauchzugabe wie gewünscht, frühestens nach 24 h.

Fermentation und Trocknung mit Hitzeschritt (Nr. 2):

1. Bei 24ºC und 94 % r.F. bis pH 5,3 erreicht ist

2. 1,5 h bei 48-50°C und 92-100 % r.F.
3. Bei 14°C und 80-84 % r.F. trocknen bis der gewünschte
Gewichtsverlust erreicht ist. Rauchzugabe wie gewünscht, frühestens
nach 24 h.

Chr. Hansen A/S -10-12 Bøge Allé – DK-2970

Hørsholm, Denmark - Phone: +45 45 74 74 74
Fax: +45 45 74 88 88 - www.chrhansen.com

The information contained herein is to the

best of our knowledge true and correct and
presented in good faith. It may be subject to
change without further notice. To the best
of our knowledge this product does not
infringe Intellectual Property Rights of any
third party. This information is offered solely
for your consideration and verification. Copy-
right© Chr. Hansen A/S. All rights reserved.