Salami Cultures
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Bessastart Salami Culture
Excl. VAT £5.25 Incl. VAT £5.25Bessastart Salami Culture
Culture for 'kick-starting' the fermentation of traditional dried Salami Products. This satchet weighs 30g & the usage rate is 0.6g per kilo of mix. Simply add to a small amount of luke warm water ....leave for 20minutes then add to the mix with the spices, curing salts etc.
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Bactoferm T-SPX 25g Meat Starter Culture
Excl. VAT £6.95 Incl. VAT £8.34We recommend this for semi-dry cured salumi (moulded or smoked) where a fairly slow fermentation, mild acidification, and an aromatic profile is preferred. Gives a controlled and moderate pH-drop to produce a mild lactic acid taste with good colour formation and stability. Use to achieve a mild, rounded flavour typical of southern European salami types. Learn More -
Flora Italia LC (25g sachet)
Excl. VAT £9.50 Incl. VAT £11.40FLORA ITALIA LC is a culture suitable for production of fast fermented sausages with short production time Learn More -
Mold-600 50g Sachet
Excl. VAT £44.00 Incl. VAT £52.80Bactoferm Mold 600 is a meat culture that produces a fast-growing creamy white mould of wild flora with a distinctive fresh mushroom flavour. 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). Learn More -
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