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Bactoferm SafePro Meat Starter Culture 25g

Bactoferm SafePro Meat Starter Culture 25g

$19.99

or 4 fortnightly payments of $5.00 with Afterpay More info

*$9.40 Express Australia Wide (Please make sure you select the Express option upon checkout)
*International Postage UNAVAILABLE for this item


Bactoferm SafePro B-LC-78 is a culture for colour enhancement and flavour formation in cured meat products produced from high pH raw materials. The culture has a high salt tolerance and provides a pleasant curing flavour and stable colour combined with strong antagonistic properties against Listeria monocytogenes . Additionally, it retards rancidity formation. The culture is suitable for moulded as well as smoked fermented sausages.

Each 25-gram packet of Bactoferm SafePro will do 100kg of meat.

Please see below for a full description of the product:

4 in stock

Description

Postage:

*$9.40 Express Postage Australia Wide (Please make sure you select the Express option upon checkout)
*International Postage UNAVAILABLE for this item


Product Description:

Bactoferm SafePro B-LC-78 is a culture for colour enhancement and flavour formation in cured meat products produced from high pH raw materials. The culture has a high salt tolerance and provides a pleasant curing flavour and stable colour combined with strong antagonistic properties against Listeria monocytogenes . Additionally, it retards rancidity formation. The culture is suitable for moulded as well as smoked fermented sausages/salami.

Each 25-gram packet of Bactoferm SafePro will do 100kg of meat.


Product Specifications:

Usage Instructions – Use as an addition to the sausage mince: The contents of the pouch is added directly to the curing salt or to the brine and added to the sausage mix prior to stuffing the casings.

Dosage – Follow the information on the pouch

Fermentation Temperature – Recommended fermentation temperature is 25-30°C. Fermentation and drying procedures should be adapted to the specific recipes

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 product please see other salami making supplies and consumables & equipment in our range:
Salami Making
Consumables & Equipment

Additional information

Weight .25 kg

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