Stabilisation systems for special requirements:
The innovative Lory® Bind thickening, texture-providing and stabilisation systems are adapted to the requirements of a number of different meatless applications:
For scalded sausages: Vegetable scalded sausages in a tender own casing, are given a strong inner thickening, thanks to Lory® Bind. Am active water film is formed, by means of which the artificial casing and sausage meat can be separated easily.
For bratwurst sausages: The typical mouthfeel of a bratwurst is achieved by the perfect combination of the vegan, edible casing and the vegetable sausage meat.
For breaded products: When making breaded products such as vegan schnitzel-like products or nuggets in tempura dough, Loryma’s thickeners not only create a stable inner structure: they also prevent the formation of a film of water between the product’s surface and the breading, by means of which it sticks better. To ensure the flexible realisation of product ideas, Loryma offers synergistic modular systems of wheat-based thickeners and coatings with special adhesive strengths.