STARTER CULTURE MEDIA

STARTER CULTURE MEDIA is a blend of various sugars designed to support the growth of beneficial microorganisms during fermentation in cheese and dairy production. Use For: Ideal for promoting fermentation in the production of cheeses and dairy products, enhancing flavour and texture. Dosage: 3-5g per kg of milk or dairy mixture.
Rapid (With GDL) – Ripening Accelerator for Raw-Dried Sausages

Rapid (With GDL) – Ripening Accelerator for Raw-Dried Sausages is a ripening agent that contains GDL (glucono delta-lactone), used to speed up the fermentation and curing process of raw-dried sausages without compromising quality. Usage: To accelerate the ripening of raw-dried sausages. Dosage: 8-10 g per kg of product.
REDDENING AGENT

REDDENING AGENT is an additive used to help form and retain colour in raw-cured sausages. It enhances the visual appeal while maintaining the sausage’s natural red hue. Usage: For colour formation and retention in raw-cured sausages. Dosage: 2-3 g per kg of product.
FUNCTIONAL BLENDS FOR DRY FERMENTED SAUSAGES

FUNCTIONAL BLENDS FOR DRY FERMENTED SAUSAGES is complex mixtures used for producing raw-dried salamis with accelerated ripening. These bases ensure consistent texture, flavour, and quality throughout the curing process. Usage: To aid in the ripening and production of raw-dried salamis. Dosage: As per manufacturer’s recommendations.
STARTER CULTURES

STARTER CULTURES are designed for raw-dried products requiring an accelerated and controlled ripening process. Despite the rapid increase in acidity, they maintain a neutral and well-balanced flavor in the final product. Usage: To initiate and control the fermentation and ripening process in raw-dried sausages and meat products. Dosage: As recommended by the manufacturer, depending on […]
NATAMYCIN (E 235) – SURFACE TREATMENT AGAINST MOLD

NATAMYCIN (E 235) – SURFACE TREATMENT AGAINST MOLD is a natural antifungal agent used to prevent mold growth on the surface of sausages. It is commonly applied during the curing process of raw-cured sausages. Usage: Surface treatment for sausages to protect against mold formation. Dosage: 1:2 solution with water for surface application.
GEPÖ – AGING AGENT FOR RAW-DRIED PRODUCTS (UNSHREDDED MEAT)

GEPÖ is an aging agent used specifically for raw-dried products made from un-shredded meat. It facilitates the curing and aging process, improving texture and overall quality. Usage: Primarily applied to raw-dried meats to ensure proper aging. Dosage: Mix 1 part GEPÖ with 2 parts water (1:2 solution).