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REFERENCE MATERIALS
Malabar Reference Library

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Reference Materials

The following section of Reference Pages is full of helpful and important reference information compiled by our in-house technical staff. We hope you find it useful.

Herbs & Spices Reference

The Modern Spice Shelf
Storage & Handling of Spices

Ingredients, Additives & Flavours Reference

More About… Sodium/Potassium Nitrites And Nitrates
Meat Processing Additives & Binders
Recommended Cooked Sausage Ingredient Levels
Using Lactic Acid Starter Culture
Phosphates In Meat Processing
Malabar Sure Cure
Sodium Erythorbate, Sodium Ascorbate, and Ascorbic Acid
Nitrite Levels

Make it with MalabarSeasonings & Meat Formulations Reference

Trouble Shooting Guide for Sausage Makers
Ensuring Good Quality Ham
Brine Preparation
Dry & Semi-Dry Sausage
Trouble Shooting Guide for Fermented Meats
Predicting Food Spoilage
Composition of Beef and Pork
Moisture and Protein Levels

Marinades, Glazes & Rubs Reference

Marinades – How To Use Them

Stuffings, Breadings & Batters Reference

The Frying Process

Sausage Casings Reference

Preparing And Stuffing Natural Casings

Additional Reference

Glossary of Common Terms
Glossary of Sausages
Nutritional Labelling Guide
On-Line Resources
Weights and Measures
Concentrations

 

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
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In This Section
Reference Pages
Herbs & Spices
Ingredients, Additives
& Flavours
Seasonings & Meat
Formulations
Marinades, Glazes & Rubs
Stuffings, Breadings
& Batters
Sausage Casings
Additional Reference

Crushed Red Pepper

 

 
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