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Description
The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.
Also ideal culture for raw ham production for microbiolgical stabilizaton, colour & flavour formation, e.g. in all types of hams, coppa, bresaola, pancetta etc. (CHR Hansen Meat Manual vol. 3)
Taxonomy: Staphylococcus carnosus Lactobacillus sakei
25 g culture for 150 kg meat Best by date: 12/16
Download F-SC-111 PDF, & CHR Hansen Meat manuals: http://netropolitan.co.nz
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| Destination & description | Price | |
|---|---|---|
| COURIER POST NATION WIDE | $15.00 | |
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Bactoferm starter culture F-SC-111
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netropolitan ( 872
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netropolitan
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