Fresh Sausage:

Robruko impedes the bacterial breakdown of fatty matter in meats. It also prevents the production of new bacteria and microbes from forming. At the correct temperature Robruko's starter culture works fast. Robruko establishes even ripening and repeat results in raw sausage.

Simmer Sausage: 

Hue, smell and freshness are the triple achievements Robruko performs without exception. Robruko manages to preserve these factors significantly longer than other products. For example, Weisswurst maintains its radiant whiteness longer. As visibly observed across all vacuum packaged products.

Boiled Sausage:

Bright transparent aspic. When liverwurst is cut open it doesn't have a sharp taste. Robruko retains the red colour in red meats and also maintains the liverwurst sausage colour from the outset.

Cooked, cured products:

Robruko achieves a balanced medium taste and strong and stable colour in cooked, cured products. Robruko also retains colour and freshness in cured meats.

Delicatessen and ready meals:

Fresh onions are lessened by Robruko, whilst soups, stews and ready meals have balanced flavours and last longer.