It is used to make dry salami, where we want a sweeter taste.
Packing: 1 KOM
Use: It can be added in a dry state or in a water solution (15 g of GY2 is added to 200 ml of cold water and then rehydrated in 30min). Mix the solution well before adding it to the meat preparation. GY2 is used with 3g glucose (dextrose) and 2 g of sucrose per 1 kg of meat mixture.
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