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Bactoferm Mold 600 Starter Culture 25g

Bactoferm Mold 600 Starter Culture 25g

$29.99

or 4 fortnightly payments of $7.50 with Afterpay More info

*Express Australia Wide (Please make sure you select the Express option upon checkout)
*International Postage UNAVAILABLE for this item


Bactoferm Mold 600 is a meat culture which produces a white/light greyish appearance on the surface of moulded dried sausages, and a well pronounced mushroom flavour and aroma.
Mold 600 promotes a traditional white mould cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria.

Please see below for a full description of the product:

Out of stock

Description

Bactoferm Mold 600 Starter Culture 25g

*Express Postage Australia Wide (Please make sure you select the Express option upon checkout)
*International Postage UNAVAILABLE for this item


Product Description:

Bactoferm Mold 600 is a meat culture which produces a white/light greyish appearance on the surface of moulded dried sausages, and a well pronounced mushroom flavour and aroma.
With high humidity and optimum temperature, Penicillium Nalgiovense is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France). Mold 600 promotes a traditional white mould cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria.

Tip: For best results you can soak your rinsed casings in the mould solution just before stuffing, and then spray the mould on again once in the fermentation chamber.


Product Specifications:

*Usage – During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturations, the mould promotes an increase in pH and a less sourish flavour.

*Dosage – 25g culture for 10L water

*Directions for use – One pouch of freeze-dried culture is mixed into 1-2 litres of tap water at approximately 20°C and equilibrated for 2 hours at room temperature. The suspension is diluted in 10 litres of tap water and is then ready for use. The mould is inoculated after the stuffing (and eventually acclimatisation process), either by dipping or spraying or shower. The spore suspension should be stirred continuously to prevent settling of the spores, and the suspension should only be used on day of preparation (danger of yeast contamination).

*Storage and Shelf life – As with other Bactoferm cultures, all freeze dried cultures must be stored < -17°C and will have a shelf life of up to 18 months. If stored at 5°C, shelf life will be at least 6 weeks.

*Note: we will post all cultures via express post, but please ensure you store them in your freezer asap.


If you are interested in this Bactoferm Mold, please see other salami making supplies and consumables & equipment in our range:
Salami Making
Consumables & Equipment


Make it, Bake it, Brew it, Press it, Cook it, Cut it, Enjoy it! Improve your ‘slice of life’ with My Slice of Life. Australia’s premier retailer of DIY food & beverage making supplies and specialist supplier of quality lifestyle products for the inside and outside of your home.

Home, Gift or Trade we’ve got you covered Australia wide and Internationally.

My Slice Of Life is an Australian owned family business that has operated from our home base in Wangaratta, Victoria since 2011. We employ skilled, experienced trade qualified professionals to ensure you’re armed with not only the best products but the best service and advice. Our core business values since inception have always revolved around honesty, service, price and product knowledge and as the years pass we will ensure these principles remain unchanged.

We’ve been selling online since 2011. You can buy direct from us and we’ll ship anywhere! Each order gets packaged extra carefully so you can be sure your purchase will arrive in perfect condition. We have some pretty good rates for shipping as well.

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