It consists mainly of a fiber mixture of varying lengths from 230 to 400 microns and is used in the manufacture of various sausage products of the boiled and boiled-smoked groups. The recommended product hydration is 1:10-1:20 with the meat stuffing replacement of 15-20% but adjustments are possible depending on the raw meat quality and the product type.
The "Gelios-11" fraction (standard) can be used both in the pre-hydrated form and in the dry form, followed by the volume swell inside of a sausage baton. The positive effect of the application is achieved both with hot and cold water. It gives juiciness and the reheated products and makes them easy to bite (sausages, frankfurters, bratwursts).
It makes the re-heated products (sausages, frankfurters, bratwursts) juicier and easier to chew.