Christmas product making course 11.11.2025
11. november 2025
70,00 €Koolituse viivad läbi tehnoloogid Liina Raja ja Virgo Loide. Koolitus toimub eesti keeles.
Clipper
365,00 €The clipper is intended for closing sausage casings filled with sausage mixture with metal clips, as well as for closing various ham nets and vacuum bags.
Coagulant MARZYME MT 2200
46,00 €Marzyme is an enzyme produced by the fermentation of a purified culture of the fungal specie Rhizomucor miehei. Marzyme MT 2200 (2200 IMCU / g (International Milk Clotting Units)) belongs to the group of coagulants of microbial origin.
Collagen casing Edicas 22 darksmoke
28,00 €Smoke-permeable edible collagen casing for cooked sausages – wieners, snacks.
Collagen casing Nippi 19 clear
23,00 €Smoke-permeable edible collagen casing for cooked sausages – wieners, snacks.
Cornstarch 1kg
3,00 €Suitable for making soups, sauces, desserts, jams, yoghurts, frozen products / berries.
Culture CHOOZIT EYES2 LYO 2 D
18,00 €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).
Culture CHOOZIT Kefir DC LYO 1000 L
18,00 €Multi-species culture with kefir grains for direct vat inoculation of milk, kefir and kefir drink application. The culture is freeze-dried powder.
Culture CHOOZIT MA 4001 LYO 5 DCU
5,50 €Heterofermentative farmhouse concentrated lactic starter with a mesophilic predominace for direct vat inoculation of milk, milk base. The culture is freeze-dried powder.
Culture Danisco VEGE 053 LYO 200 DCU
28,00 €Blend of defined strains of termophilic lactic bacteria for direct vat inoculation of plant based and other food application. The culture is freeze-dried powder.
Culture YO-MIX 495 LYO 100 DCU
13,00 €Blend of defined strains of termophilic lactic bacteria for direct vat inoculation of milk, milk base and other food application. The culture is freeze-dried powder.
