PolterGOLD Brochure FINAL - Van Hees gmbh

Functional ingredients for your döner /
gyro products
VAN HEES branded PolterGOLD products include functional ingredients
and spice blends for the manufacture of döner / gyro products. From
comminuted, whole muscle slices or cubes to patty-disk-döner,
PolterGOLD gives you protection you can rely on. No matter your
protein choice; chicken, turkey, pork, beef, veal, lamb, or a combination
thereof, PolterGOLD strengthens the craftsmanship in your production
and delivers an exceptional final product.
Advantages:
• Over 20 years of expertise in
products for döner / gyro
manufacturing
• Enhanced yield and consistency
of final product
• Increase portions per cone by
up to 10%
• Improved properties, reduced
mixing time, and optimal water
binding capacity
• Economical solutions for your
production processes
• Convenient flavor systems for
your unique product portfolio
• All-natural and clean label
versions available
www.vanheesinc.com

The dawning of döner . . .
Originally invented in the Ottoman State (modern day
Turkey) during the 19 th century it was know as döner
kebap. In the 1960’s Turkish immigrants to Germany
brought along their döner kebap and it was tailored to
German tastes and became one of Germany’s most
popular fast food dishes. In fact, approximately two
million portions are served each day in Germany
alone! In 2000 VAN HEES developed the
PolterGOLD brand of functional ingredients and
spice blends for the exploding döner kebap industry.
Two of the most common döner / gyro cone types in the United States
are whole muscle (left) and comminuted (right).
Act Today!
To find out more about the entire line
of PolterGOLD products available,
call 919 654-6862 or visit online at
www.vanheesinc.com
VAN HEES Inc.
2500 Regency Parkway • Cary • North Carolina • 27518
! Tel: 919 654-6862 • Fax: 919 654-6864 • info@vanheesinc.com • www.vanheesinc.com
We confirm that this product conforms to all required USDA and FDA regulations. All recommendations are made without guarantee. Technical data as to the use of this product are
given based on our most recent experience without obligation. End users are responsible for using this product so as to comply with USDA and FDA regulations. For technical
information please contact us directly. Specifications are subject to change. Not all products are available in all countries. © 2012 VAN HEES Inc. All rights reserved.
All trademarks are property of VAN HEES GmbH and its subsidiaries. 12-12
But even before Germany got a taste of döner kebap,
its first introduction to North America was in Mexico
by Middle-Eastern immigrants in the early 1920’s as
taco árabe. The most common serving tradition is
when the meat is
cooked and then sliced
into a corn tortilla, but it
can also be found in
pitas, leavened bread,
baguettes, or flour
tortillas.
It wasn’t until the late
1960’s when döner
kebap was introduced to the United States as Greek
gyros. Commonly, the gyros are made from the
cooked meat that is sliced into plain pita brad. The
meat is usually accompanied by a variety of
vegetables and tzatziki (yogurt sauce).
In the early 1970’s, döner kebap was introduced to
Canada as a variation called donair. In addition to the
standard way of serving donair in Greek Gyros, it is
also found on pizza, in submarine sandwiches,
sausages, egg rolls, pogos, (like a corn dog)
calzones, and poutine.