Ask for help

Answers for frequent questions

Can I purchase the equipment on leasing or credit basis?

- Yes, you can. But we do not act as loaner or lessor. You can choose any financial organization up to your preferences.

What type of flour is suit for using with Italian equipment?

- It’s better to use the highest grade of flour with gluten rate not less than 28. But even the same supplier can’t guarantee invariable quality of flour. Often, unseasoned flavor or flour’s improper storage lead to big volume of waste during making of meat dumplings.

What is gough’s optimal temperature conditions for meat dumplings making?

- Temperature of flour must be optimal for developing process of gluten properties. Otherwise, the non-observance of temperature conditions will cause defects of out coming product. In this case our capabilities are limited by following factors: gluten’s parameters on one hand, and protein coagulation on the other hand. The flour temperature must be neither too high nor low (not lower +10°C). Here we need to explain more precisely: if the dough is mixed with egg powder - the temperature must be not higher than +50°C. On condition that dough is mixed with eggs – the temperature must be not higher then +42°C.

What is optimum air temperature condition for manufacturing site?

- The manufacturer has to consider two important things here:

• the most suitable temperature conditions for force-meat are +10-15°С (sometimes +4-6°С). This is the usual way of new European sausages manufacturers, and it’s new European standard;

• low temperature rates are not advised for flour because of flour gluten’s insufficient properties;

• our recommendation is +18-20°C in the workshop upon conditions of prepared force meat temperature is 0 –2°C.

What kind of force meat consistency should be used?

 - There are organoleptic properties (stickiness, viscosity, density) you need to keep up in order to avoid the wastes.

There are ground rules to be followed:

•the force meat consistency shouldn’t be too liquid or too sticky;

But every rule has it’s exception. So your technologist can use various consistency of force meat, basing on experience obtained while commission works.

In this situation he has to play with technological properties of force meat.

What temperature is optimal for force meat during making of dumpling meat products?

- As we mentioned before, as the temperature lower as it better for the force meat. However, the frozen material is not permitted for processing.

- The optimal storage temperature of force meat is 0 – 2°C.

- Often the manufacturer can’t keep this level of the temperature continuously, and in this situation the Italian equipment just wins because of working capability with force meat mixes at +10°C. While using LB Italia machines you are limited by only force meat quality.