Bactoferm T-SPX Meat Starter Culture 25g
*Express Postage Australia Wide (Please make sure you select the Express option upon checkout)
*International Postage UNAVAILABLE for this item
Bactoferm(tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages.
Each 25-gram packet of Bactoferm(tm) T-SPX will do 100kg of meat.
Usage Instructions – Use as an addition to the sausage mince: The contents of the pouch should be added directly to the bowl chopper early in the process together with the dry ingredients.
Dosage – Follow the information on the pouch
Fermentation Temperature – Recommended fermentation temperature is 20-24°C for at least 48 hours. 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.
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