Ingredients (for 100 kg. BURGER)

VEAL 40 kg

MUTTON FAT 10 kg

PIECES OF MUTTON 10 kg

BREADSTICK CRUMBS 8 kg

STARCH 2 kg

POWDERED SOY 2 kg

ICE 10-15 kg

SALT 2 kg

FINE BULGUR 4 kg

FRESH ONIONS 8 kg

SEMOLINA FLOUR 4 kg

CUMIN 750 gr

CARBONATE 750 gr

BAKING SODA 750 gr

GARLIC 200 gr

Ingredients (for 100 kg. MEATBALL)

VEAL BREAST 40 kg

LAMP BREAST 10 kg

PIECES OF MUTTON 14 kg

MUTTON FAT 3 kg

SALT 2 kg

SEMOLINA FLOUR 4 kg

BREADSTICK CRUMBS 4kg

PARSLEY 1 kg

STARCH 1 kg

POWDERED SOY 2 kg

ICE 10-15 kg

FRESH ONION 2 kg

GARLIC 200 gr

PEPPER 750 gr

BAKING SODA

CUMIN 750 gr

Ingredients

VEAL 60 kg

FAT FROM SHEEP TAIL’S 12 kg

SUNFLOWER OIL 3 kg

CORIANDER 400 gr

GINGER 300 gr

PEPPER 200 gr

SALT+NITRIYE 2kg+2kg

MONO SODIUM GLUTAMATE 200 gr

FERMA-X 100 gr

ASCORBİC ACID 50 gr

SUGAR 100 gr

PLAZMA-N 150 gr

ONION 500 gr

STARCH 8 kg

NUTS 500 gr

NON-GROUND PEPPER 200 gr

GARLIS 300 gr

ICE 12 kg

Ingredients (for 100 Kg FAGGOT)

VEAL 80 kg

FAT FROM SHEEP ‘S TAIL 15 kg

SALT 2 kg

NITRATE (IN 100 KG OF FAGGOT) 30 gr

PEPPER 400 gr

ALL SPICE 100 gr

HOT CHILLY 350 gr

NON-HOT CHILLY 750 gr

CUMIN 750 gr

PLASMA COLD 300 gr

MILK POWDER 400 gr

WHEY POWDER 100 gr

GARLIC 400 gr

SUGAR 100 gr