flavourings for the food industry obtained from spices and natural flavourings are produced with the most advanced extraction techniques to obtain the total aroma. While fully preserving the traditional Italian flavours, Tecnaroma contributes to the innovation of production technology for salami (especially Mortadella, cooked ham and other processed meats ) as well as pizzas, pasta fillings, etc. Tecnaroma do not contain any moulds or microorganisms harmful to food products. They are also free of any vegetable matter originating from the spices or flavourings, although they are four to ten times stronger. Tecnaroma are easy to use since the required amount is mixed directly with the preserving salt and other ingredients. They can also be dissolved in the injection marinades ensuring a perfect distribution of the aroma throughout the entire piece of meat. Tecnaroma CT.E. natural flavourings for salami prepared for the food industry. For cooked ham: strong cooked ham Parma type cooked ham Smoked cooked ham Tyrol ham sweet cooked ham For mortadella: low fat mortadella Emilia mortadella super R.E. mortadella country-style mortadella Smoked flavourings: N.F. blend N.F. mix smoking For industrial tortellini: Emilia tortellino PR type cheese flavouring N.A. meat flavouring

Natural aromatics for meat stuffing - buillon cube -food industry Anise Celery Ginger Nutmeg Pimento Basil Cinnamon Juniper Onion Rosemary Calamus Clove Laurel Oregano Sweet marjoram Caraway Coriander Mace Paprika Sage Cardamom Fennel Mushroom Parsley Tarragon Carrot Garlic Mustard Pepper Thymeor . N.B. The above aromatics can be furnished in liquid or powder form. Dosage of your choice, from 1 to 10 times equivalent yield of dried spice.

Natural aromatics for meat - stuffings - bouillon cube - food industry: For various stuffings: Coppa Roast Cotechino Zampone Corned tongue Lioner Bacon Loin Roast sucking-pig Raw ham Italian salami Sausage N.D. frankfurter Recommended dosage:80/100 g x 100 Kg of stuffing or mixture For various stuffings: Strong wurstel N.F. wurstel Frankfurter Tyrolean cooked ham Recommended dosage: 250/280 g x 100 Kg of mixture For cooked hams: Strong cooked ham Cooked ham of Parma Prague cooked ham Mild cooked ham S. cooked ham E. cooked ham T. cooked ham Recommended dosage: 80/100 g x 100 Kg of meat For the preparation of industrial tortellini: Tortellino of Emilia C C C C Recommended dosage 700 g 100 kg of mixture N.A. meat aroma Recommended dosage 30/50 g x 100 Kg of mixture PR cheese aroma Recommended dosage 300 g x 100 Kg of mixture N.D. meat aroma Recommended dosage 80/100 g x 100 Kg For mortadellas: Lean mortadella Mortadella of Emilia Super R.E. mortadella Pork/beef mortadella All pork mortadella Brianza mortadella Recommended dosage: 50/60 g x 100 Kg of mixture