Recipe

Recipe	Application (Access requires login)
1.58-E	Cold cut with SCANPRO CE 40 (showfat)
5.31-E	Cold cut with SCANPRO T 92 SF or soy isolate
1.55-E	Cold cut with SCANPRO T 92/SF
1.59-E	Cold cut with SCANPRO T 95
1.40-E	Cold cut with SCANPRO T 95 (IFFA 2004)
1.56-E	Frankfurter sausage with SCANPRO CE 40
1.1-E	Frankfurter with SCANPRO 1015/1
1.18-E	Frankfurter with SCANPRO 1015/3 and SCANPRO 730/SF
1.23-E	Frankfurter with SCANPRO 340/1 and SCANPRO T 95
1.27-E	Frankfurter with SCANPRO T 95 oil emulsion
1.57-E	Grill sausage with SCANPRO CE 40
1.62-E	Grill sausage with SCANPRO CE 40
1.25-E	Liver Paste with SCANPRO 1015/1-F and 340/1
1.22-E	Liver Paste with SCANPRO 340/1
1.52-E	Liver Paste with SCANPRO 340/1
1.26-E	Liver Paste with SCANPRO T 95 oil emulsion
1.15-E	Liver Sausage with SCANPRO 340/1
1.28-E	Low-fat Mortadella with SCANPRO T 95
1.4-E	Mousse de Foie with SCANPRO T 95
1.61-E	Mousse de foie with SCANPRO T 95
1.60-E	Poultry cold cut with SCANPRO TP 75/R and SCANPRO C 110
1.21-E	Saveloy Sausage with SCANPRO 1015/1
1.6-E	Smoked Ring Sausage with SCANPRO 1015/F
1.31-E	Vienna Sausage with SCANPRO 1015/F
1.36-E	Vienna Sausage with SCANPRO 340/1
1.30-E	Vienna Sausages with SCANPRO 325/1