Culture CHOOZIT EYES2 LYO 2 D
18,50 €100 % Propionibacterium freudenreichii ssp. shermanii. This bacterium is used in Swiss type and large-eyed cheese and is responsible for the characteristic eye formation and flavour in the cheese. Propionic acid and CO2 are produced by fermentation of lactic acid produced by the primary starter organisms (commonly Streptococcus thermophilus and Lactobacillus bulgaricus in Swiss cheese).
Protective culture HOLDBAC LC LYO 100 DCU
11,50 €The culture is specially selected single strain freeze-dried, powder for for direct vat inoculation with acidifying culture.
Mexico marinade MARINOX MEXICO 5kg
44,00 €Seasoning for marinating for grill items, marinated roasts, steaks and convenience specialties.
Seasoning mixture for sausages PURELINE BRUHWURST 1kg
16,50 €Used for making raw sausages, grilled sausages and smoked sausages.
Seasoning mix for mince products HACKFLEISCH MIX 300g
4,50 €A mixture of spices and breadcrumbs for making cutlets and other minced meat products.
Nordwise natural pickling starter culture with seasoning 20,5g
4,50 €Unique live lactic acid bacterium L. plantarumTAK59 with a mix of herbs starts and ensures a proper and stable fermentation process lowering the pH value of the cucumbers from the first day until the end of the fermentation.
