Salami Quick

Salami quick is a combination of sugars and lactose that when combined within a mixture helps to feed starter cultures, which in turn reduces the lactic acid, drops the PH and ultimately causes the salami to lose water in a stable manner. It acts as a safety precaution to help the PH reach under 5 within a 48-hour time period (as per the recommendation of the Australian Food Authority).

Ingredients: Lactose (milk), dextrose (tapioca, maize), maltodextrin (maize), antioxidant (316), acidity regulator (330).

Allergen: Milk, sulphites (5mg/kg).

Dosage: 7-10g per kilogram of sausage mixture.

Store in a cool and dry place.

Made in Australia (43% of Australian ingredients).

7.80 AUD

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