http://www.austrianfood.net/2007/01/30/horseradish-mautner-markhof-kren/ Just another WordPress weblog Wed, 30 Nov 2011 18:56:31 +0000 hourly 1 http://wordpress.org/?v=3.2 http://www.austrianfood.net/2007/01/30/horseradish-mautner-markhof-kren/comment-page-1/#comment-81056 behrooz ebrahimi Tue, 20 Sep 2011 08:29:49 +0000 http://www.austrianfood.net/2007/01/30/horseradish-mautner-markhof-kren/#comment-81056 Dear Sir / Madam We are business consultant company in Iran, Kavir Moshaver Arsalan Co.Ltd. We are searching for our customer request to take exclusive agent ( the sole agent). So as you know according to the statistical center, the manufacturing of meat product increase up to 100% in several years recently in Iran and they product near one million tons in per year and per capita consumption is between 12 and 13 kilograms for per Iranian and it is good market here for import of condiment and spices . Here is some kind of them that to use in meat & sausages products in Iran. Tasting //-A complete mixed of spice & phosphate and other permitted additives for making a sausage and salami. And other kind without mono sodium glutamate. Stabilizer // -Including carrageenan and phosphate that make an impression on taste of Ham and other products with increasing weight up to 50%, especially for ham and chicken ham without mono sodium glutamate . // -Include spice and permitted additives for hams and products with increasing weight up to 80% with poly phosphate and color and taste stabilizer , specially for chicken and turkey ham without mono sodium glutamate. Emulsifier // -Emulsifier 500/1 include the factors that to help for cutting grid of protein and the factors for improvement of fat emulsion that replace of oil in products. // -Emulsifier 530 for improving quality of products about fat and juicy that to prevent from be jelly and remain of water in products. // -Viscosity of sausages and to be more composition for extra soft of tissue of sausages that this products can be replace of egg inside of products. // -For softening of fresh kebab's meat that include impressive material to attract water in final products up to 25% . // -Include impressive material to attract of water for increasing weight of final product up to 100% and make fat emulsion with meat. So please inform us about your suggestion to take the sole agent, your verity of production , quality ,price list and conditions of make a contract and take exclusive agent for our customer. We are waiting to hear from you as soon as possible. Best regards Behrooz Ebrahimi Managing Director Tel : +98 915 319 4300 Mail add: behebra298@yahoo.com , ebrahimibehrooz@gmail.com Dear Sir / Madam We are business consultant company in Iran, Kavir Moshaver Arsalan Co.Ltd. We are searching for our customer request to take exclusive agent ( the sole agent). So as you know according to the statistical center, the manufacturing of meat product increase up to 100% in several years recently in Iran and they product near one million tons in per year and per capita consumption is between 12 and 13 kilograms for per Iranian and it is good market here for import of condiment and spices . Here is some kind of them that to use in meat & sausages products in Iran.
Tasting
//-A complete mixed of spice & phosphate and other permitted additives for making a sausage and salami. And other kind without mono sodium glutamate.
Stabilizer
// -Including carrageenan and phosphate that make an impression on taste of Ham and other products with increasing weight up to 50%, especially for ham and chicken ham without mono sodium glutamate .
// -Include spice and permitted additives for hams and products with increasing weight up to 80% with poly phosphate and color and taste stabilizer , specially for chicken and turkey ham without mono sodium glutamate.
Emulsifier
// -Emulsifier 500/1 include the factors that to help for cutting grid of protein and the factors for improvement of fat emulsion that replace of oil in products.
// -Emulsifier 530 for improving quality of products about fat and juicy that to prevent from be jelly and remain of water in products.
// -Viscosity of sausages and to be more composition for extra soft of tissue of sausages that this products can be replace of egg inside of products.
// -For softening of fresh kebab’s meat that include impressive material to attract water in final products up to 25% .
// -Include impressive material to attract of water for increasing weight of final product up to 100% and make fat emulsion with meat.
So please inform us about your suggestion to take the sole agent, your verity of production , quality ,price list and conditions of make a contract and take exclusive agent for our customer.
We are waiting to hear from you as soon as possible.
Best regards
Behrooz Ebrahimi
Managing Director
Tel : +98 915 319 4300
Mail add: behebra298@yahoo.com , ebrahimibehrooz@gmail.com

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