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Polyflex white
It's the perfect wrapping solution both for commercial or domestic use. Polyflex allows air exchange and longer shelf life.
Thanks to its interior coating, you can now keep aromas where they are meant to be.
Each package contains 500 sheets.
CHY-MAX® M coagulant 5 gal
CHY-MAX® M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
MA 4002 Freeze-dried 25 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 101 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 4001 Freeze-dried 25 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 11 Freeze-dried 250 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
KL71 Freeze-dried 10 D
Yeast for des-acidification in cheese making and aroma developing.
MM 100 Freeze-dried 50 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 100 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
YC-X11 Freeze-dried 200 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
RA 21 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 22 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 19 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
The culture is a freeze-dried powder.
TA 50 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 52 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 61 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Paper - Washed Rind
A patented Alize porosity treatment is allowing a homogeneous permeability.
Suits well to washed rind cheeses.
Sold by 500 sheets.
GEO 17 Freeze-dried 10 D
Maturation/ ripening culture made up of Penicilium candidum spores.
Penicilium candidum is the ordinary name of Penicilium camemberti.
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue application.
RA 26 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
