3 grams of starter and maturing culture from Biobak Ultra Plus. For fast and naturally matured raw sausages. Produced at temperatures up to 28°C.

Recommendation: to be used with nitrite salt. (Please follow your recipe)
Application: Disperse the culture in cold water and add it to the raw sausage mass at the beginning of the cutter process OR put the culture in the spice mixture first to guarantee a better dispersion. Please note that good dispersion of the culture is essential.

Fermenting starter culture

$7.00

3 grams of starter and maturing culture from Biobak Ultra Plus. For fast and naturally matured raw sausages. Produced at temperatures up to 28°C.

Recommendation: to be used with nitrite salt. (Please follow your recipe)
Application: Disperse the culture in cold water and add it to the raw sausage mass at the beginning of the cutter process OR put the culture in the spice mixture first to guarantee a better dispersion. Please note that good dispersion of the culture is essential.

Category:

Product Description

3 grams of starter and maturing culture from Biobak Ultra Plus. For fast and naturally matured raw sausages. Produced at temperatures up to 28°C.

Recommendation: to be used with nitrite salt. (Please follow your recipe)
Application: Disperse the culture in cold water and add it to the raw sausage mass at the beginning of the cutter process OR put the culture in the spice mixture first to guarantee a better dispersion. Please note that good dispersion of the culture is essential.