Common Questions and Solutions in Food Production
Why does köfte dry out, why do sausages release fat, why does a sauce separate, why does a coating fall off? We have compiled the questions most often asked by producers of meat, poultry, sauces and plant-based products and by professional kitchens, with short answers. First choose what you produce, then your question; we can go through the details together in a technical meeting.
How do you achieve the same flavour in every batch of köfte and burgers?
SHORT ANSWERThe main causes of flavour variation are hand-mixed spices and raw material variability. Using a ready-made köfte and burger blend or a concentrated seasoning lets you repeat the same profile in every batch with a single weighing. The regional profile (Akçaabat, İnegöl, Adana, etc.) is chosen according to the product type.
ASSESSMENT APPROACHAssess the relevant blend and seasoning groups together, based on product type, regional profile and current recipe.
RELATED FUNCTIONSWhy do köfte and burgers shrink, dry out or fall apart during cooking?
SHORT ANSWERDuring cooking, meat proteins contract and water and fat are released; the product shrinks and dries out. If binding is insufficient, the köfte falls apart. Texture-improving and fat-binding stabilisers and plant fibres hold water and fat in the product, reducing cooking loss and breakage.
ASSESSMENT APPROACHMeasurement and product category are established first. The group listed in the source as texture improver / fat binder is shown for initial review only.
RELATED FUNCTIONSHow can fat release in sausages and salami be prevented?
SHORT ANSWERFat release is the breakdown of the emulsion during cooking; it usually results from an imbalance of protein, fat and water, or from process temperature. Emulsifiers, phosphate salts and structure stabilisers bind fat and water and make the emulsion more stable.
ASSESSMENT APPROACHEmulsifier, phosphate and structure groups are assessed using recipe and process information. Approval for use in the final product is required separately.
RELATED FUNCTIONSHow do you choose a ready-made spice blend for sausages and salami?
SHORT ANSWERReady-made blends named by product type (frankfurter, hot dog, bratwurst, mortadella, pepperoni, Hungarian salami, etc.) deliver the typical flavour profile of that product in a single blend. The choice is made according to the target product and the current recipe.
ASSESSMENT APPROACHThe named blends in the source list are reviewed on the basis of the product definition and the target taste.
RELATED FUNCTIONSHow are flavour and fermentation standardised in sucuk?
SHORT ANSWERIn sucuk, the seasoning blend determines flavour, while fermentation determines safety and texture. A ready-made sucuk blend fixes the spice profile; starter cultures and fermentation stabilisers make the pH drop controlled and reduce batch-to-batch variation.
ASSESSMENT APPROACHSeasoning blends and fermentation groups are treated as having different roles. The technical selection is made after the product category and process have been confirmed.
RELATED FUNCTIONSHow is flavour standardised in meat and chicken döner?
SHORT ANSWERDöner flavour comes from the marinade and the spice blend. Döner blends prepared separately for meat, chicken and minced-meat döner make it easier to repeat the same taste across outlets and batches.
ASSESSMENT APPROACHCompare the products named as döner in the source list according to the application definition.
RELATED FUNCTIONSWhich marination system should be chosen for meat and poultry?
SHORT ANSWERThe choice depends on the application method: wet marinades and stabilisers for injection and tumbling, dry marinades for surface application. The right system affects water binding and yield as well as flavour.
ASSESSMENT APPROACHMarination and ham/marination stabiliser groups are brought to the technical meeting according to the application method and target product.
RELATED FUNCTIONSHow can the shelf life of meat and poultry products be extended?
SHORT ANSWERShelf life is determined by microbial growth and oxidation. Antimicrobials and lactate-based solutions delay microbial spoilage; antioxidants delay rancidity and colour loss. Ingredient selection delivers results when it is handled together with hygiene, the cold chain and packaging.
ASSESSMENT APPROACHProduct category, packaging and storage conditions are reviewed first. Candidate products are selected on the basis of analysis and current conditions of use.
RELATED FUNCTIONSWhy does a sauce weep or separate, and how is texture maintained?
SHORT ANSWERSyneresis happens when water is not bound firmly enough in the structure; oil separation comes from a weak emulsion. Hydrocolloids, thickeners and citrus fibre bind water. The right choice depends on the sauce’s pH, fat content and heat treatment.
ASSESSMENT APPROACHThe relevant hydrocolloid and thickener groups are the starting portfolio. pH, process, recipe and conditions of use are assessed separately.
RELATED FUNCTIONSWhich BBQ and tomato-based sauce options are available?
SHORT ANSWERThe portfolio includes classic barbecue sauce, ketchup and İskender sauce. Ready-made sauce, sauce mix or custom development options are defined according to need.
ASSESSMENT APPROACHCompare the sauce names in the source list. Whether a ready-made product, a mix or custom development is appropriate is clarified in the meeting.
RELATED FUNCTIONSWhich mayonnaise-based and speciality sauces are available for burgers, köfte and döner?
SHORT ANSWERAlongside mayonnaise, creamy garlic and mushroom sauces, relishes, köfte sauce and acuka, there are speciality sauces such as mustard, teriyaki, cheddar, tahini and harissa.
ASSESSMENT APPROACHAssess the ingredients listed under the mayo and speciality sauce headings together with your intended use.
RELATED FUNCTIONSHow are heat level and profile determined when choosing a hot sauce?
SHORT ANSWERHot sauces differ by heat level and character: sriracha is garlicky, Louisiana is vinegary, jalapeño has a green-pepper profile, and sweet chilli is sweet and hot. The choice depends on the menu and the target audience.
ASSESSMENT APPROACHSet up an initial discussion using the options in the HOT SAUCES group.
RELATED FUNCTIONSWhich ready-made sauces are available for salads and pasta?
SHORT ANSWERFor salads there are ranch, Caesar and Thousand Island; for pasta there are arrabbiata, bolognese, napoletana and pesto sauces.
ASSESSMENT APPROACHReview the SALAD DRESSINGS and MAKARONI SAUCES groups in the source list.
RELATED FUNCTIONSWhy does a plant-based product fall apart, and which fibre and protein should be chosen for texture?
SHORT ANSWERA plant-based product needs three functions: protein to build structure, fibre to hold water and fat, and a binder to prevent it falling apart during cooking. Pea protein and fibre, citrus fibre and starch take on these roles; the combination is built around the target texture.
ASSESSMENT APPROACHPlant fibre, protein and starch options are assessed according to the target texture and recipe structure. The relevant options, including Fiberstar Citri-Fi citrus fibres, are available in the ingredient list.
RELATED FUNCTIONSCan ready-made vegan burgers, köfte, sausages and mince be supplied?
SHORT ANSWERYes. The Plant-Based Portfolio includes vegan burgers, köfte, sausages, mince and chili sin carne as finished products. Weight, packaging and supply terms are clarified at the enquiry stage.
ASSESSMENT APPROACHReview the meat-free product names in the source list. Weight, packaging and supply terms are confirmed at the enquiry stage.
RELATED FUNCTIONSThis topic concerns the selection of finished products. No technical function mapping has been made.
What plant-based cheese alternatives and stuffed product options are there?
SHORT ANSWERThe THE STANDARD range includes cheddar-style and mozzarella-style plant-based cheese alternatives, plain and with herbs and peppers. There are also olives and peppers stuffed with a plant-based cheese alternative.
ASSESSMENT APPROACHTHE STANDARD products and stuffed products are kept in separate groups in the source list.
RELATED FUNCTIONSThis topic concerns the selection of finished products. No technical function mapping has been made.
What vegan mayonnaise, ketchup and burger sauce options are there?
SHORT ANSWERThe portfolio includes vegan mayonnaise and its varieties (garlic, chipotle, sriracha), vegan ketchup, barbecue, mustard, cheddar and relish sauces. Current composition and supply information is shared on request.
ASSESSMENT APPROACHSauces listed under the VEGAN name are shown as separate entries. Current technical documentation, composition and supply terms are available on request.
RELATED FUNCTIONSThis topic concerns the selection of finished products. No technical function mapping has been made.
How do you choose spices for plant-based burgers, köfte and sucuk?
SHORT ANSWERThe characteristic taste of plant proteins is balanced with the right spices. Vegan burger, köfte and sucuk spices, along with grill and vegetable seasonings, are blends prepared for these products.
ASSESSMENT APPROACHAssess the spice blends in the plant-based product list together with the target taste profile.
RELATED FUNCTIONSWhy does the coating fall off nuggets and schnitzel, and how is crispness achieved?
SHORT ANSWERCoating usually falls off when the product surface is too wet or the batter viscosity is not right. The batter makes the coating adhere to the product and the breading provides the crisp outer surface; the two are adjusted together for the product and the line.
ASSESSMENT APPROACHReview the batter and breading groups on the basis of the product to be coated and line information.
RELATED FUNCTIONSHow is the same flavour achieved across the outlets of a restaurant chain?
SHORT ANSWERReady-made seasoning blends reduce the recipe to a single weighing and reduce differences between cooks and batches. Turkish, Indian, Mexican and speciality seasoning groups are chosen according to the menu.
ASSESSMENT APPROACHChoose from the Turkish cuisine, Indian, Mexican and Special seasoning groups in the source list.
RELATED FUNCTIONSWhat ready-made sauce base and bouillon options are there for professional kitchens?
SHORT ANSWERThere are sauce bases such as demi-glace, pepper sauce and Café de Paris; barbecue, ranch and curry sauce mixes; and beef, chicken and vegetable bouillons.
ASSESSMENT APPROACHReview the options under the GRAVIES and BULLIONS headings according to your application need.
RELATED FUNCTIONSHow do you choose rubs and toppings for grilled and oven products?
SHORT ANSWERA rub is a dry spice blend rubbed onto the surface of the meat before cooking; a topping is sprinkled over the product to add flavour and appearance. The choice depends on the product and the cooking method.
ASSESSMENT APPROACHThe RUBS and TOPPINGS groups are offered as different application options.
RELATED FUNCTIONSWhat seasoning, marination and enzyme solutions are there for fish products?
SHORT ANSWERThe portfolio includes seasoning blends prepared for fish, wet marinades and an enzyme for fish products. The suitable option is determined by product type and application.
ASSESSMENT APPROACHEntries with fish/FISH in their name or source family are shown as a starting point. The suitable option is determined by the application need.
RELATED FUNCTIONSHow do you request flavours for bakery, beverages, confectionery and dairy products?
SHORT ANSWERThe G-AROME flavour portfolio is grouped by application area. Simply share your product type and the flavour you are aiming for; suitable flavour options are identified in the technical meeting.
ASSESSMENT APPROACHDefine your need through the G-AROME application headings; the suitable option is identified in the technical meeting.
RELATED FUNCTIONSNo entries match this selection.
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