Deutsche Version

IBEN Mikro Stop
Am Lunedeich 157
27572 Bremerhaven


Tel.: 0471 - 9 72 9411
Fax: 0471 - 9 72 94-44


info@mikro-stop.de
http://www.mikro-stop.de/ 

 

Selection of Products

Product
Composition
Application
Advantages
Matjes-maturer products,
in liquid or powder form		 Dextrose, Lactose, Iso-Ascorbat, Citric Acid, Trisodium Citrate, Salt Maturing of Matjesfilet and Herring Fillets Matjes Style. Reduces maturing period to 3 – 5 days
Lachsreif Salt, Citric Acid, Dextrose Enhancement and refinement of Smoked Salmon Refinement and extension of shelf-life of smoked salmon to at least three months in the original packing
"MIKRO Stabi FVK"-Products Modified Starch, Guar Flour, Locust Bean Gum, Sodium Alginate, (partly milk protein and wheat flour) Stabilising of sauces in fully preserved fish Improvement in quality, appearance and taste
"MIKRO STOP" KA und Regent (added Phosphate) Salt, Sodium Benzoate, Monosodium Glutamate, Sodium Acetate Preserving marinade for Prawns Extended shelf-life, improved taste and yield
MSE-Salt Sodium Acetate, Salt Production of Delicatessen and Marinades Extended shelf-life, stabilising of the pH value
"MIKRO STOP" Mikromat Potassium Sorbate, Sodium Benzoate, Glycerine, Citric Acid Preserving of Salads Extended shelf-life, improved sensory features and pH values, highly efficient (dosage: 0,5 %)

"MIKRO STOP" Fresh

 Lactic Acid, Acetic Acid Improved shelf-life of Delicatessen and Marinades Extended shelf-life
"MIKRO STOP" Karsal Tartaric Acid, Malic Acid, Citric Acid Preserving of Potato Salad Extended shelf-life, mild taste
"MIKRO STOP" plus Salt, Phosphate, Tartaric Acid, Citric Acid, Malic Acid Preserving and improvement of Shrimps Sensory improvement, extended shelf-life, improved yield
"MIKRO-SERVAL" KS Salt, Trisodium Citrate, Sorbitol, Pectin, Citric Acid Preserving and taste intensifying of Shrimps Intensifying of taste and extended shelf-life.
Shrimps-Konservierung mit Glutamat Kochsalz, Trinatriumcitrat, Sorbit, Pektin, Natriumglutamat, Natriumbenzoat, Kaliumsorbat Zum Einpudern von Shrimps zur Konservierung Haltbarkeits- und Geschmacksverbesserung
Mikro pH Citric Acid, Lactic Acid Freshness regulator and pH-value reduction for Salads, Brines, Marinades, Infusions, and Sauces in the fish and delicatessen industries Extended shelf-life and taste improvement
"MIKRO STOP" Schalmix VI Salt, Benzoic Acid, Citric Acid Preserving of Whole Prawns Preserving and improvement of whole North Sea prawns
"MIKRO STOP" Shrimps with or without herbs Sorbitol, Trisodium Citrate, Salt, L(*)-Tartaric Acid, Pectin, Citric Acid, and/or. Parsley, Sodium Benzoate, Potassium Sorbate Preserving and Improvement of Prawn Meat Improved shelf-life, sensory features, texture, appearance and pH value
"MIKRO STOP" special Tartaric Acid, Malic Acid, Citric Acid Delicatessen products, marinades Extended shelf-life, improved sensory features, texture and pH-values
"MS Cream sauces-Bonifikateur" Milk Protein, Sugar, Acidifier: E 330

Production of cream sauces

 Good absorbency, colour and brilliance of the sauce
"MS-Säure-Aroma" Acidifier: E 330, Flavourings Production of cream sauces Improvement of the taste and shelf-life of the cream sauces
"MS Aufguß-Compound" Acidifier, E 330, Flavourings, Sweetener: E 951, E 954 Production of marinades Improvement and standardisation of the taste
Mustard sauces compound Sugar, Cream Powder, Modified Starches, Egg Yolk Powder, Salt, Guar Flour, Locust Bean Gum, Acidifier, Flavourings, Preservatives Production of mustard sauces for fish delicatessen products Standardised quality appropriate for the lot
Curry sauces compound Sugar, Cream Powder, Modified Starches, Egg Yolk Powder, Salt, Guar Flour, Locust Bean Gum, Acidifier, Spices, Flavourings, Preservatives Production of curry sauces for fish delicatessen products Standardised quality appropriate for the lot
Cream sauces compound Sugar, Cream Powder, Modified Starches, Egg Yolk Powder, Salt, Guar Flour, Locust Bean Gum, Acidifier, Flavourings, Preservatives Production of cream sauces for fish delicatessen products Standardised quality appropriate for the lot
Dill-cream sauces compound Sugar, Cream Powder, Modified Starches, Egg Yolk Powder, Salt, Guar Flour, Locust Bean Gum, Acidifier, Flavourings, Preservatives Production of dill and cream sauces for fish delicatessen products Standardised quality appropriate for the lot
Tomato-paprika sauces compound Sugar, Dextrose, Spices, Salt, Flavourings, Modified Starches, Guar Flour, Locust Bean Gum, Acidifier, Preservatives Production of tomato and paprika sauces for fish delicatessen products Standardised quality appropriate for the lot
Herb-spice mixture Spices Production of herb matjes Improvement of taste and appearance
Northern mixture Spices Production of northern style matjes fillets Improvement of taste and appearance