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

it's about the sausage crunchy salads covered in delicious dough the perfect snack for in between but one ingredient left the party and makes nutritionist sit up and take notice lege pack and shows what's behind the fast connect strengths first of all a snack kicks knife the whole thing in mobile phone format

salami

im Brötchen a hearty snack for in between uncooled it keeps forever designed as a quick meal for on the go well that's how it can be perforated so that the dough can't rise and now there's a premiere I've never cut this product open I still have a conscience I cut spread it out perfectly looks great at first glance the

salami

makes up the largest part of the product but how does the industry produce the

salami

and what kind of quality does it have

sebastian

lege unpacks 49 mini

salami

salami

is subject to the meat guidelines so it has to be made in the traditional way, a raw sausage the force is filled it is smoked and dried data that the

salami

eaten the brodmann sells consists of simple ingredients i mean clearly the only one in the world more apple help came a lot of oil rainer the dough won't dry

sebastian

lege he knows the challenge for the manufacturers now but the air holes are not as nice and tight as the ones here so let’s get out of there right away they definitely have problems because you probably need more and more sheets

sebastian

lege takes a close look at the products it’s an absolute energy bomb fat sugar when we’re 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 dough coating consists of around two-thirds carbohydrates and fat exactly this mixture makes it taste so popular make this hard sausage this software squishy

roll

s then mix and fat and carbohydrates are in the same ratio here, so fre ss wife wants something like that immediately lands in our throats and we don't stop eating authorities says energy I'll say it like that no I'll fire up the smoker now there's

salami

this type of

salami

consists mainly of pork there are also bacon spices and some ingredients from the chemistry lab first of all the meat has to go through the mincer hello everything on did you pinch off the juice in the booth or will we are he slept for a moment so now that was only on purpose here comes the small

salami

or a bit of fat when mincing can even be torn into pieces the right pressure is crucial a bit of salt and pepper on it we're done with the

roll

s that would always be nice or lege unpack the mett

roll

s honestly

sebastian

lege's butcher's shop is still a long way from a

salami

it's not firm enough now comes the really most important thing, because we need the connection so the

salami

would completely separate us r crumble we would cut the bub and we would have them again a smaller individual parts for a better bond not the product developer first a favorite to industry day and a bit of ice of course for that the volume was a bit even and also a

bit of cash and it it dries out so quickly but since we are now also bringing mechanical energy into the product it will not be recognized so sugar not only for the taste but also for the stability of the product is a controversial substance sodium nitrite the sausage bread fresh meat is red the so-called um reddening ensures that the meat does not turn gray when heated but stays red meat contains a lot of muscle pigment myoglobin when heated oxygen naturally attaches to the meat the meat turns gray it oxidizes and looks old this is what the food industry wants to prevent, so they add curing salt before heating the nitrogen it contains binds to the 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 about it is that this nitrite curing salt can be converted into nitrosamines in the team it is a clearly carcinogenic substance but it has to be said that our body even produces these nitrosamines itself next the mass gets its taste pepper garlic coriander the most important spice of all is still missing this makes the

salami

last longer and adds the proteins this makes the

salami

firmer afterwards the industry accelerates the maturing process and sets cultivated microorganisms a starter cultures here that is really the most important thing here with the against time is saved the label party is over colleague kneading hook does the rest so now there is a

salami

honor so nice and cold that means we can now knead really hard until it really a very very very ho mogene mass is only the knee let's activate the protein and thereby create the binding that looks great nice binding on it take a quick look exactly that's how it should look like you can already see that the sausage mass is heard here

sebastian

lege has to get the air out of the only then can the mini

salami

form my sausage cannon and for repentant thief without opening it, the air escapes from the meat when it hits the ground this step is very important as little air as possible should reach the command machine air would later blow up the sausage when heated and hit perfect so it really must be that they look very rough but very very important the sausage mass comes in a casing so that a sheep Seideling here I tie a knot in the front because otherwise the whole

salami

mass would come out at the front in the industry for

bifi

and co no sharp heat used that would be too time consuming so that's very romantic now the in industry takes an alginate or an art for it that is available in abundance it does not have to be washed you don't put it in the water salted it not only saves time but also money so we have two more that should be enough they have to be smoked first they last even longer

sebastian

jäger has built a small smoker so perfect hang in like that otherwise it looks super perfect so I smoked a bit of granulate afterwards the wood pellets burn slowly the resulting smoke

gives the

salami

its characteristic taste and it still has it another advantage the substances contained in it, such as phenols and organic acids, reduce the protein in the meat it keeps longer smoke is a great preserver also the meat was smoked centuries ago so that it can be stored for a long time traditional

salami

can be matured sometimes three to five weeks take so much the industry doesn't take its time with its

salami

a few accelerators so that cyclists earn real money after only four days the mini

salami

with starter cultures and travel accelerators are ready ready the little mice here are always one too they are okay only the one is missing bread coat so I've already finished is a completely normal fed dough something like about bourgeois

roll

s nice and soft so super simple now the

salami

got four dough coats in touch with it and the

salami

snack is ready you had already seen freshly as

salami

in a wedding dress the oven i yes i will try it now they looked great and without air space in between i want to say i drive to the next gas station and will always tackle mine without air holes and delicious the replica looks like the original the snacks from the industry contain a lot of energy thanks to fat and carbohydrates 100 grams have more than 450 kilocalories in the original beef and also the vegetarian version kom still at 357 kilocalories per 100 grams the snacks have it all the ready-made

salami

s in bread are unfortunately not of high quality