Rusk PC10 is produced from twice-baked wheat flour, ground to a fine granulation that makes it perfect for meat processors. It acts as a filler, binder, and moisture retainer, helping manufacturers achieve consistent quality across sausages, burgers, meat pies, and compound fillings.
Its neutral flavor ensures it does not alter the taste of finished products while enhancing stability and shelf life.
Rusk PW10 is processed into a fine powder that integrates seamlessly into mixes. Its excellent moisture absorption and neutral flavor make it the ideal choice for burgers, kebabs, sausages, bakery premixes, and seasoning carriers.
It provides structure, improves binding, and ensures stability in both fresh and frozen products.
