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We supply the best cutter additives for your scalded sausage production

Kutterhilfsmittel: dieses Bild zeigt eine Fleischmasse im Kutter

Scalded sausages are Europe’s most widely consumed meat products. Among the best known are Vienna and Frankfurter sausage, pork sausage, mortadella, jagdwurst, bierwurst, ring bologna, pre-cooked bratwurst and Leberkäse. Making these requires cutter additives.

All types of scalded sausages are available all year round at the fresh produce counter and in the self-service area with pre-packaged products. Scalded sausages bring variety to the dining table or serve as a snack for in-between. The variety of scalded sausage types requires a wide range of cutter additives for making your scalded sausage specialties.

We are your producer and supplier of cutter additives – with or without phosphates and reddening agents. Contact us.

Advantages of our cutter additives at a glance

The MOGUNTIA FOOD GROUP manufactures and supplies high-quality cutter additives. Contact us!

What is a cutter additive?

Cutter additives are used in the food industry and in butcheries to influence the properties of the meat during the cutting process. They serve to stabilise the consistency of the sausage meat and improve its water binding capacity.

Learn about the differences between the traditional phosphate-based cutter additives, and those made based on citrate and carbonate. Also, learn more about cutter additives with and without reddening agents. We have the right cutter additive for all your production needs. Our experts will gladly advise you!

In addition to the meat quality and the right cutter additives, seasoning and quality additives are also key to achieving the optimal quality of your scalded sausages and bratwurst. A single source for all your supply needs.

Interested? We are your supplier for cutter additives and seasoning for scalded sausage production.
You can contact our experts at any time.

Our cutter additives at a glance

The MOGUNTIA FOOD GROUP offers a selection of cutter additives. We offer the right product for your needs.
We differentiate between cutter additives with or without phosphates and reddening agents.
This makes us your perfect cutter additive manufacturer!

Would you like to get an overview of our cutter additives? If so, contact our Customer Service.

Cutter additives with reddening:

MEISTERMIX® WURSTQUICK®

Cutter additives without reddening:

PERFEKTIN®, PERFEKTIN® C

Cutter additives with phosphates:

MEISTERMIX® , PERFEKTIN®, WURSTQUICK®

Cutter additives without phosphates:

PERFEKTIN® C, BINDUS®

Cutter additives with or without reddening

Kutterhilfsmittel: dieses Bild zeigt einen Fleischkäse

Depending on your needs, we offer cutter additives with and without reddening agents:

  1. Cutter additives with reddening: If the final product should have a reddish colour, which is usually desirable for meats and Leberkäse, for example, we recommend our cutter additives with a reddening agent.
  2. Cutter additives without reddening: For fine-cut meats, such as cold cuts or weisswurst, we recommend our cutter additives without a reddening agent. This way the final product will have the desired brighter colour.

Consult our experts for the right cutter additive for your scalded sausage and bratwurst products. We will gladly advise you!

Cutter additives with and without phosphates – our brands for your success

Under the brands MEISTERMIX®, PERFEKTIN®, WURSTQUICK® and BINDUS®, we offer highly practical cutter additives for your scalded sausage and bratwurst products in pulverous and liquid form. We put particular emphasis on the right consistency, taste and cooking behaviour. In our wide selection, you will find cutter additives with or without reddening agents, as well as cutter additives  based on phosphate and completely phosphate-free products.

Kutterhilfsmittel: dieses Bild zeigt eine Lyoner Wurst die mit unseren Kutterhilfsmitteln hergestellt werden kann

MEISTERMIX®
Phosphate-based cutter additive. Pure technology – tasteless or with integrated seasoning to match your needs. The FARBFEST® reddening agent is included.

PERFEKTIN®
Cutter additive without reddening. Available with or without an integrated emulsifier. Phosphate or citrate based.

PERFEKTIN® C
Citric acid-based cutter additive. Perfect for making organic products. Certified organic producers are not allowed to use phosphate or sodium carbonate. However, with the citric acid-based PERFECTIN® C, we deliver an ideal cutter additive for scalded sausage and bratwurst in organic quality.

WURSTQUICK®
Phosphate-based cutter additive in liquid form. The active ingredient is already dissolved for immediate effect. Traditional version with a reddening agent or as BratWURSTQUICK® without reddening.

BINDUS®
With this series, we put particular emphasis on the exemption from declaration with the use of special ingredients. Under the BINDUS® brand, the MOGUNTIA FOOD GROUP offers patented cutter additives, based on sodium carbonate and completely phosphate-free. Our BINDUS® series revolutionises the phosphate-free cutting process. Thanks to the use of sodium carbonates, with BINDUS® we strike a perfect balance between the required cutter technology and the exemption from declaration. With BINDUS® M aromatic (Clean Label), the exemption from declaration is complete and includes even E-substances.

Phosphate-free scalded sausage production without compromise, made possible with BINDUS® technology

For the production of scalded sausage, lean muscle tissue and fat from beef and/or pork are finely chopped with water, refining additives, nitrite curing salt and seasoning in a cutter. To enhance the properties of the sausage meat, cutter additives are used in the process. Typically, phosphate-based cutter additives are used, which the MOGUNTIA FOOD GROUP supplies in pulverous and liquid form for your production needs. With our BINDUS® technology, we offer a tried and tested production process for phosphate-free scalded sausages.

Thanks to an optimised combination of active ingredients in our BINDUS® cutter additive series, your scalded sausage will be exempt from declaration with regard to stabilisers and allergens. On top of that, we also accommodate the requirements of the modern marketplace by largely dispensing with additives.

The effect of the BINDUS® cutter additive is based on controlling the pH value. In this way, fresh slaughtered meat is not returned to the warm state, ensuring optimal water-binding capacity. It is only to stick with the recipe and the temperature profile when cutting. In contrast to the sausage meat in which phosphates are used, the sausage meat produced with BINDUS® cutter additives is compact. The cutter end temperature should not exceed 12°C. The phosphate-free BINDUS® technology delivers all desired properties that make for an appetising and appealing look, and a superb workmanship.

The final product is indistinguishable from a traditionally produced scalded sausage, and can even impress with a more intense meaty taste. Discover our phosphate-free cutter additives. Our experts will be happy to give you valuable advice.

What cutter processes are there?

Described below are the most important cutter processes.

LEAN SAUSAGE MEAT PROCESS
Optimised control of filling and fat addition, and protein yield

  • Before cutting, mince the meat and the fat separately through a 3 mm disc (depending on the technical accessories of the cutter).
  • Dry cut the lean meat together with all other ingredients for approx. 5 rounds
  • (seasoning can also be added towards the end of the cutting process).
  • Slowly add two thirds of the ice and cut at high knife speed up to a temperature of 4°C.
  • Add the fat material and cut. Next, add the remaining ice and cut up to a temperature of approx. 10°C.
  • De-aerate the sausage meat at slow cutter speed up to a maximum cutter temperature of 12°C.

ALL-IN SAUSAGE MEAT PROCESS
All in: Less effort, but a lower protein yield

  • Mince the well-chilled meat and fat together through a 3 mm disc.
  • Dry cut the pre-minced meat and fat for approx. 5 rounds with all ingredients.
  • Next, gradually add two thirds of the ice and cut up to a temperature of 5°C.
  • Add the remaining ice and cut up to a temperature of 10°C.
  • De-aerate the sausage meat at slow speed until a temperature of 12°C is reached.

BINDUS® PROCESS
Phosphate-free cutting

  • Before cutting, mince the meat and the fat separately through a 3 mm disc.
  • Dry cut the lean meat together with the salt for a short time.
  • At a temperature of over 0°C, add all process ingredients and cut dry for another 5 rounds.
  • Add two thirds of the ice and cut up to a temperature of 4°C.
  • Add the pork cheeks and the fat, and cut it. At 8°C, add the remaining ice and the seasoning, and cut up to a temperature of approx. 10°C.

FAT SAUSAGE MEAT PROCESS
Brighter colour, loose texture

  • Cut slightly frozen fat material (without any additives) until creamy and remove it from the cutter
  • Dry cut the lean meat (without adding anything) for the first 5 rounds
  • Add salt, the process additive and 1/3 of the fill (up to 4°C)
  • Add seasoning and 1/3 of the fill (up to approx. 6°C)
  • Scrape out, add the creamy fat material and remaining ice.
  • Cut up to 10°C and de-aerate.

CUTTING PROCESS FOR SEMI-DRY PRODUCTS

  • Briefly dry cut the lean meat for making the lean sausage meat together with all other ingredients.
  • Gradually add the ice and cut until stable, low-fat sausage meat is obtained.
  • Cutter end temperature 6 – 8°C.
  • Add the frozen bellies (or fat) and cut to the desired grain size. Continue mixing until a good bond is obtained (it is key to use a solid fill to avoid smearing of the end product).

CUTTING PROCESS FOR SCALDED SAUSAGES WITH A COARSE-GRAINED FILL

  • Pre-salt and pre-treat the fill with FILLFIT® (diced ham, jagdwurst fills) to increase the pH value and improve the water-binding capacity. Treat with FARBFEST® Ruby (reddening agent). This way the cured red is achieved faster and the natural meat colour is enhanced.
  • Depending on the final grain size, mince the fill through the corresponding disc (rule of the thumb: final grain size + 2 mm = mincing disc mm).
  • Fine sausage meat is produced as described before.
  • Chop up the pre-treated fill together with the fine sausage meat to the desired final grain size.
  • Seasoning is also added in this step.

We also offer custom blends of our cutter additives

In addition to a standard range of cutter additives, we offer custom industrial solutions for your specific needs that meet all requirements for modern sausage production. Contact us.

Dieses Bild zeigt ein Fleischwurst Brötchen

Are you looking for a manufacturer and supplier of cutter additives?

Look no further, you have just found one! We are your expert manufacturer and supplier of flavoursome cutter additives! Our field service and Customer Service will be happy to advise you. You will also receive information on attractive prices and our wide product portfolio. Contact us!

Kutterhilfsmittel: dieses Bild zeigt einen Fleischkutter