• Next day delivery
  • Open to the trade & public
  • All major payment methods
  • 5 star Trustpilot
  • 24 hour support

More Views

Bactoferm T-SPX 25g Meat Starter Culture

Excl. VAT £6.95 Incl. VAT £8.34
 
Secure payment with Sagepay

Details

Product Details

We 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 aecid taste with good colour formation and stability. Use to achieve a mild, rounded flavour typical of southern European salami types.

Dosage

Use 25 grams per 100kg of meat 

Use and Directions

Typically seen and used in sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami.

Add to ground sausage, potentially with other dry ingredients early in the sausage-making process to ensure a homogenous dispersion.

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 in the fridge, shelf life will be at least 6 weeks.

Note: we will post all cultures but please ensure you store them in your freezer/fridge asap.

Product Features 

- Properties - Off-white to brownish color

- Form - Ground powder

- Solubility - Water soluble suspension

- Kosher Meat Excl. Passover

- Certified Halal

- Instructions provided on pack



Be the first to review this product

Be the first to review this product

Write Your Own Review

You're reviewing: Bactoferm T-SPX 25g Meat Starter Culture

Discover More with Weschenfelder

new blog

Click for news, recipes, and information about events we are attending.

recipes

Our latest sausage making recipe ideas, designed to inspire!

events

A complete list of events of butchery and sausage making events around the world