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PROTURKEY 2.0

PROTURKEY 2.0 is a turkey protein of medium functionality obtained from natural turkey raw material by mechanical and thermal treatment.

SPECIFICATIONS
Description	Light beige powder
Protein (Nx6,25)	80 % +/-3 %
Fat	7.6 % +/-3%
Moisture	5 % +/-3 %
Total aerobic mesophiles	< 5x 10⁴cfu/g
Salmonella	Absencein 25 g

ALLERGENS DECLARATION*	Presence:
Cereals containing gluten and products thereof (wheat, rye, barley, spelled, kamutor hybrid varieties)	NO*
Crustaceans and products thereof	NO
Eggs and products thereof	NO
Fish and products thereof	NO
Peanuts and products thereof	NO
Soybeans and products thereof	NO
Milk and products thereof	NO
Nuts: almonds, hazelnuts, walnuts, cashews, pecans, parachestnuts, pistachios, macadamia nuts, Australian nuts and derived products	NO
Celery and products thereof	NO
Mustard and products thereof	NO
Sesame seeds and products thereof	NO
Sulphur dioxide and sulphites at concentrations of > 10mg/kg or > 10mg/l expressed as SO2	NO
Molluscs and products thereof	NO
Lupine and products thereof	NO

*Gluten<20ppm

Pdf Fact Sheet
PROTURKEY 2.0

Ingredients

Chicken and antioxidants (rosemary extract E392 and tocopherol rich extract E306)*
*It is not obligatory to declare both additives in the final productas its function is technological aid.

Composition

Turkeyprotein (1), antioxidants (2) (E310,E316,E330).
(1) It can be labelled as natural flavouring according to Regulation (EC) 1334/2008 and subsequent amendments and corrections.

Recommended dosage

Between 1,0% - 2,0% in final product.

How to use

Add PROTURKEY 2.0 together with the rest of the additives.

Packaging

Plastic bags of PE of 20 Kg.

Transport and storage conditions

Store the product in the original packaging in a cool and dry area.

Shelf life

12 months from production date.

GMO information

The product does not contain or consist of GMO’s and it is not produced from GMO according to the definition of Regulation (EC) No. 1829/2003 and 1830/2003.

Origen

turkey

Applications

turkey

PROTURKEY 2.0 has been designed to be applied in emulsified, cooked or cured meat products.
Advantages:
-Clean label
-Improves texture and slicing
-Improves juiciness and taste of the final product
-Increases retention in the brine and reduces syneresis

Categories

Origin, Application, Ingredient, Segment, Meat, Proteins, Fresh meat, Cooked, Cured, Turkey

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