Tenderizer for Meat 80g
Natural papain-based tenderising powder for chicken, pork, beef and lamb. Breaks down tough muscle fibres for softer, juicier results. 80 g.
Tenderizer for Meat
Enzyme blend for tender, juicy meat — every time
– · – · 80 G
What it is
A tenderising powder built around papain — a natural enzyme extracted from papaya. Sprinkle it over chicken, pork, beef or lamb before cooking and it breaks down the tougher muscle fibres, giving you noticeably softer, juicier results. No mechanical pounding, no long soak — just a light dusting and a short rest before the pan.
Ingredients
Salt, corn starch, papain (enzyme), anti-caking agent (silicon dioxide).
Typical composition. Check the pack for declared ingredients.
Nutrition (per 100 g)
| Energy | 165 kJ / 39 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrate | 9 g |
| of which sugars | 0 g |
| Protein | 0 g |
| Salt | 55 g |
Typical values for this product — check the pack for the exact figures.
Allergens & storage
Contains: check packaging for allergen information.
Store in a cool, dry place.
Net weight: 80 g · Tenderizer for Meat
Tender, juicy meat — without the wait.
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