How to use Blendy® Longanizas

Blendy® Colorados is an integral optimizer for the production of chorizos colorados, Spanish sausages, cantimpalo sausages, oriental sausages, and dry sausages. This product not only cures and preserves the sausages, but also controls shrinkage, significantly improving the flavor, aroma, shine and cohesion of the products.
Advantages of using Blendy® Colorados.
- Maturation Regulation: Minimizes excessive shrinkage ensuring an efficient curing process.
- Organoleptic improvement: Enhances the color, aroma and flavor of the product, enriching its quality.
- Structural improvement: Facilitates the formation and cohesion of the product, improving its consistency.
How to use Blendy® Colorados.
1- For 1 kilo of minced meat, weigh 80 grams of Blendy® Colorados.
2- Add Blendy® Colorados and 50 ml of water to the meat.
Optional: Replace the water with sherry, port or brandy.
3- Knead until a homogeneous mixture is obtained.
📌 The intensity and time of kneading directly influence the bond and texture of the final product.
4- Stuff the mixture into the casing, making sure to eliminate the air, to avoid pockets inside the pieces.
5- Place the pieces in the refrigerator for 24 hours.
6- Hang the pieces separately from each other at an ambient temperature of 15° to 22°C, with a relative humidity of 70% / 80%.
📌 Drying time will vary between 10 and 30 days, depending on the temperature and humidity conditions of the environment.
📌 Drying time and quality are crucial and may vary depending on environmental conditions.
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AFFARI is dedicated to the production and commercialization of raw materials and certified ingredients for the food industry.
We are committed to the search for quality solutions, giving the best of us and working as a team with you for the same goal.
We conquer with honest proposals; integrity is what defines us.
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Blendy® is a registered trademark of SB AFFARI SA.
Prohibited its partial or total reproduction.
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