The place to swap commercial recipes, techniques etc.
by IngredientSeller » Wed Dec 22, 2010 12:05 pm
Dear coleagues,
Can anyone help me with advice about equipment for making meatloaf or other big diameter meat products (sausages, hams)?
Here's what I mean:
http://www.privatelabeltrader.com/bigIm ... 368030.jpg
Thank you in advance!
Paulius
You should visit Lithuania. We have beutiful girls up there.
-
IngredientSeller
- Registered Member
-
- Posts: 20
- Joined: Thu Oct 23, 2008 2:07 pm
- Location: Lithuania, Vilnius
Return to For food service professionals, chefs, butchers etc.
Who is online
Users browsing this forum: No registered users and 11 guests