Salami Story: Sebastian gibt der BiFi Roll einen neuen Plot Twist

It's all about the sausage Crispy salads topped with delicious batter The perfect mid-range snack But one ingredient left the party and makes the nutritionist sit up and take notice Lege pack and show what's behind Quick Connect's strengths in the first place place a snack kicks knife the whole thing in mobile format

salami

im Brötchen a hearty snack for the middle without chilling stays designed forever as a fast food to take away well that's how it can be pierced so that the dough does not rise and now there is a premiere that i have never opened this product i still have a conscience i cut it spread it out perfectly it looks great at first glance the

salami

makes up the majority of the product but how does the industry produce the

salami

and what kind of quality does it have

sebastian

lege unpacks 49 The

salami

mini

salami

is subject to meat guidelines, so it must be made in the traditional way, a raw sausage. the strength fills it smokes and dries dates that the

salami

eaten the brodmann sells consists of simple ingredients I mean clearly the only one in the world more apple helps came a lot of rainer oil the dough does not dry

sebastian

lege he knows the challenge for manufacturers now but the vents aren't as nice and tight as the ones on here so let's get out of there right away they're definitely in trouble because you probably need more and more sheets. absolute energy bomb fat sugar when we are here the added value 100 grams has 459 kilocalories that means a snack and not even time but that is a caloric meal sausage in a layer of dough consists of about two thirds of carbohydrates and fat exactly this mixture does it tastes so popular make this sausage hard this software soft

roll

s then mix and fat and carbs are in the same ratio here so fre ss wife wants something like this immediately it lands in our throats and we don't stop eating authorities says energy i'll say it so i won't turn on the smoker now there is

salami

this type of

salami

consists mainly of pork there is also bacon, spices and some ingredients from the chemistry lab, first of all the meat has to go through the grinder. small

salami

or a bit of fat when minced can even break into pieces the right pressure is crucial a bit of salt and pepper we are done with the

roll

s which would always be nice o lege unbox the mett

roll

s honestly

sebastian

lege's butcher shop is still far from a

salami

is not firm enough now comes the really most important thing, because we need the connection for the

salami

to completely separate us r fall apart, we would cut the bub and have them again in smaller individual parts for a better union, not the developer of the product first an industry day favorite and a little bit of ice of course because the volume was a little even and also a little bit effective and it dries very fast but since we are now also putting mechanical energy into the product , it will not be recognized, so sugar not only for taste but also for the stability of the product is a controversial substance. gives. sodium nitrite sausage bun fresh meat is red the so-called um redness ensures that the meat does not turn gray when heated but remains red the meat contains a lot of muscle pigment myoglobin when heated oxygen naturally adheres to the meat the meat turns gray oxidizes and looks old this is what the food industry wants to avoid so they add curing salt before heating the nitrogen in it binds to myogl if the reaction product is called nitric oxide myoglobin and has a bright red color oxygen can no longer get smallpox the meat is nice and red the dangerous thing is that this nitrite curing salt can be converted into nitrosamines in the equipment it is clearly a carcinogenic substance but it must be said that our body even produces these nitrosamines by itself then the dough takes on its flavor pepper garlic coriander the most important spice of all is still missing this makes the

salami

last longer t time and adds the proteins this makes the

salami

firmer later the industry speeds up the ripening process and establishes cultured microorganisms as starter cultures here which is really the most important thing here with the cons time is saved the label party is over mate the

roll

ing pin does the rest so now there's such a nice cold

salami

honor that means now we can knead really hard until it's really very very very homogene mass it's just the knee let's activate the protein and thus create the binding that looks great binding in it take a quick look exactly this is how it should look like you can already see the sausage batter is heard here

sebastian

lege has to get the solo then can the mini

salami

form my sausage barrel and for the repentant thief without opening when it hits the air escapes from the meat this step is very important as little air as possible should reach the machine of command the air would later explode the

salami

when it warmed up and it hits perfect so it really must be that they are very rude but very very important the mass of the

salami

comes in a cover so that a seidling sheep here I tie a knot in front because yes you wouldn't get all the

salami

dough out in the front of the industry for

bifi

and co you don't use intense heat that would consume too much time so that's very romantic now in the industry take an alginate or art for it that's available in abundance it doesn't have to be washed you don't put it in the salt water it not only saves time but also money so we have two more which should be enough they have to be smoked first they last even longer

sebastian

jäger has built such a perfect little smoker hangs on that way otherwise it looks super perfect so i smoked some of the pellets after the wood pellets burn slowly the resulting smoke gives the

salami

its characteristic flavor and still t It has another advantage the substances it contains, such as phenols and organic acids, reduce the amount of protein in the meat, which keeps it longer smoke is a great preservative, meat was also smoked centuries ago so that it can be stored for a long time time with traditional

salami

aging can be done sometimes three to five weeks takes so long the industry doesn't take their time with their

salami

some boosters for riders to make real money after just four days the mini

salami

with starter cultures and travel accelerators are ready set the little mice here are always one they are also fine only the one is missing the bread layer so I'm done it's a completely normal fed dough something like bourgeois

roll

s nice and soft very simple now the

salami

has four layers of dough in contact with it and the

salami

snack is ready you've just seen it like

salami

on a wedding dress the oven i did try it i will get it now they looked great and no air gap in the middle i mean i drive to the next gas station and i will always get mine no air holes and delicious the replica looks just like the original industry snacks pack a lot of energy thanks to fats and carbohydrates 100 grams have more than 450 kilocalories in the original meat and also in the vegetarian version kom still with 357 kilocalories per 100 grams the sandwiches have it all the ready-to-eat

salami

s on bread are unfortunately not of high quality