The Bactoferm range contains starter cultures for traditionally and fast fermented meat products. F1 is a cousin to the T-SPX in that it's still a mixed meat culture for production of fermented meat products (i.e. Italian Salami, French Saucisson) but it provides a faster PH drop to ensure shorter production times. The culture gives a mild acidification and ensures a good flavour and colour development.
Culture Composition: Pediococcus Pentosaceus (high activity), Staphylococcus Xylosus
Dosage: 25g per 100kg added to the mixture with other dry ingredients early in the process i.e. during grinding, cutting or blending.
Storage: Freezer (-17-1oC), travelling at ambient temperature.
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