Stamping ink for marking meat developed to meet current EU Guidelines.
Only pigments are used which are listed in 94/36/EG Article 2, Section (8). All other substances contained are also listed in EINECS and approved for use with foodstuffs.

This ink provides intensely coloured imprints and dries quickly so that immediately adhering stamp impressions are possible. The meat can be washed off immediately after marking without the markings running.

Drying time: ~1 min (warm meat).

Stamp material: rubber, metal or special photopolymers.

Stamp pad material: Felt plate pads or Coloris pads are recommended. Felt or foam rubber rollers can also be used with limitations.

Thinner 460.

Available immediately.