Omcan 47000 2 Kg Curing Salts and Spice Blends for Salami Speck

The Omcan 47000 (47000) Curing Salts and Spice Blends for Long Fermentation Salami Speck 2 Kg/bag constitute a specialized formulation designed for the precise preservation and flavor development of cured meats. As a key product in charcuterie processing, this blend combines curing salts with carefully selected spices to facilitate extended fermentation processes, ensuring consistent quality in salami, speck, and similar dry-cured products. Its technical composition supports controlled microbial activity and optimal moisture management, making it suitable for commercial meat curing applications requiring long-term fermentation. The product's formulation emphasizes durability, compatibility with standard curing procedures, and containment in 2 kg bags for efficient batch production.

Top Omcan 47000 Features

The Omcan 47000 curing salts and spice blends are engineered for commercial meat processing environments, providing precise formulation for long fermentation cycles. They offer easy integration into established curing workflows, with a focus on uniform flavor distribution, microbial control, and ease of handling in large-scale production. The blend is designed for use in salami, speck, and similar charcuterie types, supporting consistent application through 2 kg bag packaging suitable for batch processing and storage. Its formulation enhances product safety, flavor consistency, and operational efficiency in professional meat curing operations.

• Controlled microbial activity: Supports consistent fermentation in long-process meats
• Durable packaging: 2 kg bags facilitate bulk handling and storage efficiency
• Ease of use: Pre-mixed spice and curing blend reduces preparation time
• Material compatibility: Formulated for integration with standard curing procedures
• Technical formulation: Precisely calibrated for optimal salt-spice balance in fermentation

Ideal for large-scale dry-curing systems requiring precise fermentation control

47000 Technical Specs

The Omcan 47000 curing salts and spice blends are manufactured using high-grade ingredients in a formulation that ensures reliable performance in commercial fermenting environments. The product is packaged in 2 kg bags, providing ease of storage and handling for processing facilities. It is compatible with standard curing chambers that operate within optimal temperature ranges for dry fermentation, typically 18–24°C. Electrical requirements are not applicable, but the product’s formulation is designed for air-cooled environments to maintain potency and prevent spoilage. The blend supports fermentation outputs suited to batch sizes, with precise salt and spice ratios to promote microbial activity and flavor development. The primary construction features food-grade materials, resistant to moisture and compatible with cleaning routines involving mild detergents. Dimensions are optimized for storage efficiency with a weight of 2 kg per bag, and the formulation is stable within an operating temperature range of 0°C to 25°C. The product is Prop65 compliant and formulated for long shelf life, maintaining efficacy over extended storage periods.

• Capacity: 2 kg per bag for scalable batch processing
• Packaging Material: Food-grade polypropylene resistant to moisture
• Temperature Tolerance: Operates effectively between 0°C and 25°C
• Storage Environment: Ideal for dry, well-ventilated storage areas
• Handling Requirements: Store in a cool, dry place away from direct sunlight

What is a commercial curing salt and spice blend?

It is a specialized formulation of salts and spices used in meat curing to preserve and flavor products through fermentation and drying. These blends are often installed in curing chambers or fermentation rooms and are essential for producing dry-cured meats like salami and speck. The Omcan 47000 product, with its precise composition, is suitable for large-scale charcuterie operations, supporting microbial stability and consistent flavor profiles during long curing cycles, making it ideal for commercial meat producers and processing facilities seeking reliable results in meat preservation workflows.

Top Commercial Curing Salts for Meat Preservation in Foodservice Settings

These curing salts are built with high-grade ingredients, designed for precise fermentation and flavor enhancement, suitable for meat processors involved in long-term dry curing. The Omcan 47000 model ensures reliable performance in commercial kitchens, supporting consistent batch production in charcuterie applications without complex handling requirements. It is optimal for mid-volume meat curing operations requiring technical accuracy and ease of integration into existing workflows.

• Medium-volume processing — suitable for commercial meat curing facilities
• Foodservice production — ideal for dry-cured meat manufacturing
• Meat preservation — supporting sustained fermentation cycles
• Equipment integration — compatible with standard curing chambers
• Batch flexibility — facilitating scalable production in professional settings

Why Choose Omcan 47000

Why Choose Omcan 47000? This formulation sets itself apart through its precise balancing of curing salts and spices, designed specifically for long fermentation meat processes. Its durable, high-quality ingredients and packaging simplify large-scale production, facilitating uniform flavor development and microbial management. The blend enhances operational efficiency by reducing handling steps and ensuring product consistency, making it a preferred choice for professional curing applications requiring technical precision and reliability.

• Self-contained blend: Eliminates need for complex mixing steps during processing
• Optimal for dry fermentation: Supports long-term curing without product degradation
• Robust packaging: 2 kg bags for minimal handling and storage convenience
• Uniform formulation: Ensures batch-to-batch consistency in flavor and safety
• Designed for professional kitchens: Crafted to meet the demands of commercial meat curing