Full cream milk powder.
Chocolate, cream, peanut butter.
Skimmed-milk-powder.
Chicken poultry feet paws wings fillet leg quarter upperbacks lowerbacks hen.
Turkey Chicken.
Beef, pork, poultry.Quality control
Technical aspects Physical and chemical characteristics Value Salt content in dry matter Max. 43.3% pH 5.1 5.5 Fat content in dry matter Min. 51.3% Water content 3.3% 15 kg blocks
Lactic butter 82% . Smell: Pure, aromatic, acidulous. 2. Taste: Pure, aromatic, acidulous. 3. Consistency: Moderately firm, soft, sliceable, homogenous, spreadable. Melts easily in mouth. 4. Appearance: Close and homogenous cut with a dull glossy shine. Unsalted Lactic Butter
Glycerine, SLES, Brewers Yeast, Monoethylene Glycol, Monopropylene Glycol.
Frozen fruits like orange, mango and pineapple.
Calves.
Fruits, vegetables.
Freshwater fishes: perch, pikeperch, pike fillets.
Herbs and herbal raw material.
Fish, meat.
Fruits and vegetables.
Spices and herbs.
Fruits & vegetables.
Fresh vegetables like onions, potato and cabbage, cabbage, fresh vegetables, potato.
Fertilizers, berries and apples..