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Seasonings for professional artisanal sausage: For 10 kilos of dough Ajinomoto - 35g Harmonix F - 65g Tempex LFE - 110g Krakoline E - 50g A80 Fixer - 50g Prague powder (curing salt) 20g Doremax Toscana - 50g Crushed or crushed garlic - 200g