safety for doner kebab products döner

20.03.2012
9:13 Uhr
Seite 1
VAN HEES GmbH
Kurt-van-Hees-Straße 1
65396 Walluf
Deutschland
Tel. + 49 6123 7080
Fax + 49 6123 708240
info@van-hees.com
www.van-hees.com
SAFETY FOR DONER
KEBAB PRODUCTS
Art.-Nr. 197 834
VH_Mappe_Doener_E
DÖNER
ÜRÜNLERINDE
GÜVENCE
VH_Mappe_Doener_E
20.03.2012
9:13 Uhr
Seite 2
VA N H E E S H A S P R O V E N
ITS COMPETENCE IN
KEBAB PRODUCTS FOR
20 YEARS
VA N H E E S Ş I R K E T I
20 YıLDAN BERI DÖNER
ÜRÜNLERINDE UZMANDıR
VAN HEES offers convincing quality additives and spice blends
that optimise freshness, consistency, economic efficiency and
taste of meat for processing for the doner kebab which is so
popular everywhere in Europe. This way, kebab manufacturers can ensure a standardised and reliable quality level
for their products and the typical taste variations that the contemporary consumer appreciates in kebab dishes.
VAN HEES, Avrupa’nın her yerinde çok sevilerek yenilen dönerde,
etin tazeliğini ekonomikliğini ve tadını optimize etme
bağlamına kullandığı, ikna edici, yapısal katkı maddeleri ve
baharat karışımı sunmaktadır.
Döner üreticileri böylece ürünlerinde standartla güvenilir
bir kaliteye ulaşacaklardır.
VA N H E E S P O LT E RG O L D ® O P T I M A L
CO N T RO L S T H E P H -VA L U E O F D O N E R
K E B A B M E AT
VA N H EE S P O LT E RG O L D® O P T I M A L E T I N
P H -D E Ğ E R I N I D Ö N E R I Ç I N A Y A R L A R
Meat with a standardised pH-value has many benefits:
pH-değeri standartlaştırılmış etin birçok avantajı bulunur:
• standardised technological meat quality
• Standartlaştırılmış teknolojik et kalitesi
• optimal water binding capacity
• Suyu bağlama yeteneği optimize edilmiş
• optimum yield
• Optimal yararlılık
• less frying loss, more portions on a kebab spit
• Az fire
• Şiş başına daha fazla porsiyon
VAN HEES PolterGOLD ® Optimal
ürününün pH-değeri üzerindeki etkisi
6,40
6,20
6,00
pHvalue 5,80
5,60
pH- 5,40
değeri
5,20
5,00
without
PolterGOLD ® Optimal
PolterGOLD ® Optimal olmaksızın
with
PolterGOLD® Optimal
PolterGOLD ® Optimal ile
VAN HEES ®
Mixed spices
Name
Item No.
Description, Dosage
Ingredients
VAN HEES ®
Döner Oriental
247 338
VAN HEES® Döner Oriental is a
seasoning mix.
Salt, spices, dextrose*,
curry (with mustard),
E 621 monosodium glutamate,
E 551 silicon dioxide,
spice extracts (vegetable oil*)
Dosage
30 - 35 g/kg
253 847
VAN HEES ®
Hähnchendönergewürz hell
VAN HEES® Hähnchendönergewürz hell is a preparation with
seasoning.
Dosage
30 g/kg
VAN HEES ®
Hähnchendöner
oS
203 954
VAN HEES® Hähnchendöner oS
is a spice peparation for the
production of poultry döner.
Dosage
2 - 15 g/kg mass
VAN HEES ®
Putendöner 5
157 811
VAN HEES® Putendöner 5 is a spice
salt for the production of turkey
doner products.
Dosage
20 - 30 g/kg mass
208 455
VAN HEES ®
Kalb-Putendöner
oS
E 621 monosodium glutamate,
salt, soja protein, spices,
E 450/E 451 di- and triphosphate,
dextrose,
E 471 mono- and diglycerides/
E 472c esterified mono- and
diglycerides
Spices, glucose syrup, broth (salt, HVP,
E 621 monosodium glutamate, fructose,
vegetable fat, yeast extract, flavour,
E 330 citric acid), salt, E 621 monosodium glutamate, flavour (with soya,
wheat; E 621 monosodium glutamate,
E 627 disodium guanylate, E 631disodium inosinate), E 551 silicon dioxide
Salt, spices (with celery), dextrose,
glucose syrup,broth (salt, HVP, flavour
enhancer E 621, fructose, palm fat, yeast
extract, spice extracts, acidulant E 330),
aroma (with barley),
E 631 disodium inosinate and
E 627 disodium guanylate (I + G)
Dried glucose syrup, broth
VAN HEES® Kalb-Putendöner oS is
a mixture for the seasoning of veal (condiment (with soya), vegetable fat,
E 621 mono-sodium glutamate),
and turkey doner.
spices, salt, flavour
Dosage
12 - 15 g/kg mass
258 266
VAN HEES ®
Hackdöner hell 7
VAN HEES® Hackdöner hell 7 is a
preparation for the seasoning of
doner products.
E 621 monosodium glutamate, spices,
salt, dried glucose syrup
Dosage
20 - 30 g/kg mass
VAN HEES ®
Hackdöner
Gewürz KP
207 002
VAN HEES® Hackdöner Gewürz KP
is a preparation with seasoning for
the production of doner.
Spices (mustard flour, pepper,
onion, garlic), salt, dextrose,
E 621 monosodium glutamate, HVP,
vegetable oil, smoke flavour
Dosage
30 g/kg mass
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VAN HEES ® Additives for binding and functional shelf life extenter
Name
Item No.
Description
Ingredients
Dosage
SCHINKO ®
107 544
SCHINKO® is a brine adjuvant based on phosphates
for cooked sausage which are destinated for the
exportation.
E 451/E 451 tri- and diphosphates
(P2O5-content approx. 56 %)
300 - 400
g/10 l brine
VAN HEES ®
Bullinat
105 058
VAN HEES® Bullinat is an emulsifier for cooked
sausages and sausages for frying.
E 472 b/c esterified mono- and
diglycerides, glucose syrup
5 g/kg total
mass
PRALLO ®
SPC 500
107 484
Soya protein
PRALLO® SPC 500 is a pure soybean protein
concentrate. The soybeans are free of fat and
the non-desired carbohydrates are removed
under carefully controlled conditions by alcoholic
extraction. PRALLO® SPC 500 has high properties
of water and fat retention. It has the 4,5 to 5
fold water retention and emulsifies excellently.
It can be used alone or in combination with
sodium caseinate.
2 - 8 g/kg
mass
BOMBAL® Fresh
100 765
BOMBAL® Fresh is a freshness keeper based on
acetate- and citrate for meat products and for
the production of spits type doner.
3 - 5 g/kg
VAN HEES ®
Name
E 262 sodium acetate, salt,
E 331 sodium citrate, anti-caking
agent: E 551 silicon dioxide
Aromas & flavour enhancer
Description
Ingredients
Dosage
349 016
AROMIX ®
Geflügelaroma
(Poultry Flavour)
Poultry flavour improves in meat products the
specific taste of poultry meat.
aromatising ingredients:
flavour extracts (with barley),
reaction flavour, nature-identical
flavours, natural flavours
other ingredients: salt, dextrose,
maltodextrine, E 621 monosodium
glutamate, saccharose,
E 920 L-cysteine, E 330 citric acid,
E 414 gum arabic
2 - 5 g/kg
349 038
AROMIX ®
Rindfleischaroma
(Beef Flavour)
AROMIX® Rindfleischaroma (Beef Flavour)
improves in meat products the specific taste
of beef meat.
aromatising ingredients: natureidentical flavours, natural flavours
other ingredients: salt, E 621 monosodium glutamate, E 1450 modified
starch, maltodextrine, vegetable oil
(fractionated coconut/palm)
2 - 5 g/kg
RENTAL®
Gekörnte Brühe
254 500
RENTAL® Gekörnte Brühe is a light brown fine
until coarse ground powder based on protein
hydrolisate (condiment) with spicy taste.
For the seasoning or as base for broth, soups,
sauces, aso.
Condiment (with soya), salt,
vegetable fat, E 621 monosodium
glutamate, spices, spice extracts
16 g/l or
according
to taste
VAN HEES ®
Vegetaris plus
intensiv
258 441
VAN HEES® Vegetaris plus intensiv is a spice
mixture with flavour enhancer for the seasoning
of doner products.
E 621 monosodium glutamate,
spices (pepper, paprika, curry,
onions, mace, garlic, fennel,
mustard flour), salt, saccharose,
lactose, E 551 silicon dioxide*
8 g/kg
mass
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Additives for sliced doner
Name
Item No.
Description
Ingredients
Dosage
PolterGOLD ®
plus
156 964
PolterGOLD® plus is an additive for the
production of sliced doner products.
Soya protein, E 450/E 451 di- and triphosphate, E 1422 modified starch, salt,
dried glucose syrup, E 262 sodium acetate,
E 621 mono-sodium glutamate,
anti-caking agent: E 500 sodium carbonate
30 g/kg
PolterGOLD ®
Bindung EU
152 047
PolterGOLD® Bindung EU is an additive
for the production of sliced turkey doner
products.
Soya protein, E 450/E 451 di- and triphosphate, E 1422 modified starch, salt,
dried glucose syrup, E 262 sodium acetate,
anti-caking agent: E 500 sodium carbonate;
E 621 monosodium glutamate
30 g/kg
PolterGOLD ®
Scheibe Forte
100 158
PolterGOLD® Scheibe Forte is an additive
for the production of spits type doner,
especially for doner slices of chicken meat.
The product shows perfect binding properties
and reduces the tumble time.
Soya protein, E 450/E 451 tri-/diphosphate,
potato fiber, E 460 cellulose powder,
E 500 sodium carbonate, E 262 sodium
acetate, glucose syrup
20 g/kg
Additives for minced type doner
Name
Item No.
Description
Ingredients
Dosage
PolterGOLD ®
ECO Hack
152 897
PolterGOLD® ECO Hack is a preparation
with vegetable binding additives for the
production of meat products and minced
meat type doner.
Soya protein, E 1422 modified starch,
E 460 cellulose powder, E 262 sodium
acetate, spices (mustard flour), starch,
salt, E 466 cellulose gum, E 450 diphosphate, anti-caking agent: E 500
25-30 g/kg
PolterGOLD ®
Premium Hack
157 273
PolterGOLD® Premium Hack is an additive for
the production of minced meat type doner.
The product shows perfect binding properties
with very cold raw material (-4°C) and a high
putting ability.
Starch, salt, soya protein, E 331 sodium
citrate, E 460 cellulose powder,
E 262 sodium acetate, E 621 monosodium
glutamate, dextrose, E 451 triphosphate,
HVP, E 500 sodium carbaonate
30 g/kg
Additives for binding
Name
Item No.
Description
Ingredients
Dosage
PolterGOLD ®
BS 30
152 211
PolterGOLD® BS 30 is a product
for the concentration of dietary
fibres.
E 460 cellulose powder, starch,
E 551 silicon dioxide
30 g/kg mass
or use as desired
PolterGOLD ®
Optimal
152 978
PolterGOLD® Optimal is an
additive for the production of
meat products.
E 331 sodium citrate, salt, dried glucose
syrup, free flow agent: E 500 sodium
carbonate
3-5 g/kg mass
PolterGOLD ®
D
107 334
PolterGOLD® D is a stabilizing
system for the production of
doner. This product signififcantly
reduces the time of production
and improves the yield.
E 461 methyl cellulose, starch, salt,
E 576 sodium gluconate, E 500 sodium
carbonate, E 460 cellulose powder
7,5g PolterGOLD® D/ kg
meat + 15 g vegetable
oil/ kg meat.
Mix up PolterGOLD® D
with the oil and start
tumbling. After 15 min
add this mass to the
meat.
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